Three veal cheek (1 kg. Approx)
1 spring onion & 1 onion
4 cloves of garlic
1 tablespoon fine corn flour
extra virgin olive oil
salt & peppercorns
1 bay leaf
2 glasses of txakoli or white wine
Remove the skin of the veal cheeks, roll them in flour, salt and pepper. Fry it in a pan with olive oil. Put aside.
For the sauce, chop the onion, shallots and garlic in big pieces. Place all in a pot or pressure cooker and fry lightly. When golden brown, add the cheeks, some peppercorns, bay leaf and txakoli. Boil to evaporate the alcohol, cover with water, season, place the lid and cook for about 40 minutes from the moment it start off steam.
After this time open the pot and remove the bay leaf and meat. Put aside.
Grind the sauce with an electric mixer. Remove the foam and link the sauce with a tablespoon of refined corn flour diluted in water. Put aside.
Meanwhile, cook the potatoes in a saucepan with water. Peel, chop and crush them. Season and put aside.
Chop the onion finely, and place it to fry in a pan with a splash of olive oil. Peel and chop the apple, and add it. Cook until it is firmly poached. Season. Add the mashed potatoes, sprinkle with chopped parsley, season and mix well.
Serve the cheeks sliced, add the sauce and serve with mashed potatoes. Garnish with a sprig of parsley.
Tip_ For the potatoes not to break, add a splash of vinegar and cook over low heat.