BEEF CHEEKBONE | Hazte Vaquero

Ingredients

• 800 g of veal cheek
• 250 g of vegetable broth
• 100 ml of red wine
• 3 large carrots
• 5 normal carrots
• 1 onion
• 1 leek
• 3 cloves of garlic
• 2 ripe pear tomatoes
• 3 branches of fresh thyme or rocket
• 1 tablespoon of brown sugar
• 1 tablespoon of water
• Extra virgin olive oil
• Black pepper and salt to taste