Ingredients:

1kg of cheek of veal,
1 large onion, partially crushed and stuck with 4-5 cloves
I large celery stalk
I carrot broken in half
1 meat stock cube
salt
Roughly chop together 2 red onions
1 celery stalk
2 garlic cloves
a small bunch of parsley
2 hot chillies
tomato

Methods:

Two hours before starting the cooking,put the cheek in a container and leave under a fine stream of running water.

After which take a pan, put in enough cold water to eventually cover the cheek,add the onion, celery,carrot,stock cube and a pinch of salt,bring to the boil.

When the liquid reaches a rolling boil, with great care,introduce the cheek and adjust the heat to simmer,cover and cook for about 45 minutes.

In the meantime,in another pan cook the chopped vegetables in the oil over a medium heat until golden,stirring to avoid sticking,for 20 minutes.

Add the tomato,cover and cook slowly for 20 minutes.

Lift the cheek from the stock and drain,leave to cool a little,cut away the superfluous fat with a knife,cut into small pieces (like tripe) then add to the pan with the boiling sauce.

Stir well to mix, reduce the sauce a little over a high heat for 4-5 minutes then lower the heat, cover and cook for a further 20 minutes or until the cheek is very tender and almost jelly-like.Serve with boiled beans (or boiled diced carrots) on the same plate to mix with the cheek’s sauce.