Stewed veal cheek with red wine and mushrooms – 55000 Recipes. Passion for food


Stewed veal cheek with red wine and mushrooms

From La Botica de Matapozuelos, Miguel Angel de la Cruz brings us a unique recipe based on beef and the fusion of avant-garde cuisine and traditional cuisine.


  • 4 veal cheeks
  • 800g vegetable broth
  • 50 g of olive oil
  • 200 g of red wine
  • Pepper
  • Laurel
  • Sol
  • 200 g of seasonal mushrooms
  • 200 g hazelnuts


  1. Clean the nerves and fry the cheeks lightly in a few drops of olive oil.
  2. Add the red wine to cover and let it cut in half.
  3. Add the vegetable broth to the cover, spices and cook slowly for about 2 hours.
  4. At the end of cooking, add the thinly sliced ​​mushrooms and cook for another 5 minutes.


  1. Cut the cheeks into cubes and serve hot with some of the broth.
  2. Garnish with hazelnut slices.


Now is your time.
David from 55000 Recipes