How to make
Clean the meat from the external tough skins and fat. Rub the meat with black pepper and leave it at room temperature, while preparing the vegetables. The veal cheeks can be small or large and if they are large, cut them into pieces/portions.
Cut the onions and peppers into pieces of any size. Grate the tomato or cut it into cubes.
Heat half the fat and seal the pieces of meat in it over high heat, wrap them in aluminum foil and set them aside.
Pour the rest of the olive oil into the same fat and add the onion and peppers with a pinch of salt. Fry, until they soften and add the tomatoes, paprika and bay leaves.
Cook for another 3-4 minutes on medium to high heat and pour both types of alcohol with a spoonful of honey dissolved in them. Once the liquid is reduced, return the meat and pour warm water, which is enough to cover two or three fingers of meat.
Boil for 2 hours on low to moderate heat. The time also depends on the thickness of the veal pieces, so check the tenderness with a fork and add more warm water when the level drops.
The cheeks need more cooking, because they are just muscle, but that doesn't mean they will become tough or dry. On the contrary, it is probably the most tender meat I have personally tasted.
After about 2 hours, if you wish, you can take out the meat again along with the bay leaves and blend everything into a smooth consistency, or you can leave it as it is.
It's time for the carrots, which you add to the dish towards the end with a little more salt (you can also add potatoes) and boil for another 30 minutes, until they are fully cooked. Add water or broth to the desired density and for a more intense taste you can add more wine.
Serve the finished dish warm and sprinkled with fresh parsley.
I highly recommend, that the veal cheeks are cooked this way.
Enjoy your meal!
