Recipe of Veal Carrilleras with polenta
Ingredients (6 people):
- 1 kg of veal cheeks
- 200 gr of polenta
- 2 onions
- 1 carrot
- 1 green pepper
- 1 apple
- 250 ml of port wine
- extra virgin olive oil
Preparation of the recipe for Veal Carrilleras with polenta:
Remove the mask that covers the cheek. Salpimiéntalas, pass them by flour and brown them in a pan with oil. Remove and reserve.
Peel and chop the onions and diced pepper. Peel the carrot, grate and add it. put the vegetables to be poached in the same pan where you have browned the meat. Season them.
Place the poached vegetables in the quick pot and incorporate the rails. Add a pinch of paprika and pour the wine and 400 ml of water. Put the lid on and cook for 40 minutes. Pass the sauce to a pan, file the rails and place them in the sauce.
Peel the apple, cut it into small pieces and sauté it in a pan with a splash of oil.
Put water to heat in a casserole. When it starts to boil, season and add the polenta. Mix and cook for a couple of minutes. Add the apple and mix good. Pass the polenta to a bowl and leave to rest.
With the help of a pasta cutter, take out several portions and brown them in a pan with a drop of oil.
Serve the cheeks and accompany them with the polenta. Garnish with parsley leaves.
If the sauce is very light, you can bind it by adding a little refined cornmeal diluted in cold water. While adding the water it is convenient to remove it with a rod.
Recipe nutritional information:
We have a meat and vegetable stew. To make the cheeks tender, they need a long cooking. We accompany them with a good amount of vegetables, we must not forget that vegetables should account for 50% of our dishes. The doctor tells us to keep in mind that meat cooked in sauce has more vitamins than grilled meat.
The polenta It provides carbohydrates, but it is not enough. For the menu to be balanced, we will accompany the meal with a good serving of bread.
We have one healthy cooking way, since we use extra virgin olive oil as a fat, rich in oleic acid, which helps regulate cholesterol and prevent constipation. In addition, the use of wine to make the sauce is a healthy technique that does not add calories to the dish.
At night the doctor recommends us proteins of plant origin not present in the food: rice, pasta or legumes, always accompanied with a generous ration of vegetables.
Dish of the day:
- Veal cheeks with polenta
- Salad with lettuce, dried tomatoes and pine nuts
- Bread (60 gr)
Dr. Telleria's advice:
The meat in sauce has more vitamins than grilled.