Braised veal cheeks

Ingredients for 4 servings:

• 8 veal cheeks, cleaned or beef or ox cheeks
• 3 carrots
• 4 stalk(s) Celery
• 3 m.-large shallot(s)
• 20 g flour
• 2 tbsp clarified butter
• 20 g butter
• 1 tbsp tomato paste
• 500 ml red wine
• 100 ml Madeira
• 200 ml meat broth, instant or freshly cooked
• 3 sprig(s) thyme, fresh or 1 tsp dried
• 2 bay leaves
• 1 bunch parsley, flat
• 2 garlic cloves
• salt and pepper
• possibly cornstarch
• possibly water to mix the starch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

super tender meat with a delicious sauce

Peel and roughly dice the carrots. Trim and roughly dice the celery. Peel and dice the shallots. Season the veal cheeks with salt and pepper and lightly dust with 10g of flour. Heat the clarified butter in a roasting pan. Add the veal cheeks and brown on all sides. Remove the cheeks and set aside. Then, in the roasting pan, roast the shallots, carrots, and celery until the vegetables begin to brown. Add the tomato paste and cook briefly. Sprinkle with the remaining flour and cook lightly. Deglaze with Madeira wine and red wine. Add the thyme, bay leaves, garlic, and the bunch of parsley. Top up with 200ml of meat stock and return the veal cheeks to the stock. Place the roasting pan in the preheated oven and braise the cheeks at 175°C (fan oven) for 2 hours. Remove the meat from the roasting pan and keep warm. Strain the sauce through a fine sieve. Now either reduce the sauce or thicken it with cornstarch dissolved in cold water. Season to taste. Serve the veal cheeks with the sauce. Serve with red cabbage and dumplings.