Braised Veal Cheeks with Glazed Carrots and Spring Herb Salad

5 from 3 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 5 people
Calories 183 kcal


Veal cheeks

  • 5 Veal cheeks
  • 100 g Clarified butter
  • 1 bunch Soup vegetables
  • 750 ml Red wine
  • 1 Clove of garlic
  • 4 Rosemary sprigs
  • 150 ml Port wine


  • 10 Baby carrots
  • 1 pinch Salt
  • 1 pinch Sugar
  • 1 Clove of garlic
  • 0,75 tsp Turmeric
  • 4 tbsp Maple syrup
  • 4 tbsp Soy sauce


  • 300 g Salad
  • 1 packet Edible flowers
  • 2 tbsp Balsamic vinegar
  • 4 tbsp Olive oil
  • 1 shot Maple syrup
  • 1 Clove of garlic


Veal cheeks

  • Parry the veal cheeks, then dissolve well all over in the pressure cooker in very hot clarified butter and remove. Now roast the diced soup vegetables in the same fat, add the cheeks and deglaze with half a bottle of red wine, add more if necessary. Add the clove of garlic, a few sprigs of rosemary and close the pressure cooker.
  • As soon as steam comes out of the valve, continue cooking on a low flame for 42-44 minutes, then remove from the stove and open according to the instructions. Remove the jaws and keep warm.
  • For the sauce, pass the contents of the pot through a sieve and reduce with the rest of the red wine and a good shot of port wine until the desired consistency is achieved.


  • Peel the carrots and cut into slices, then simmer in salted and sugared water for about 8 minutes, then drain and rinse briefly.
  • Heat clarified butter with crushed garlic and turmeric in a pan, then add the carrots and fry. Then add a dash of maple syrup, caramelize and after another minute deglaze with soy sauce.


  • For the salad, clean and wash the salad. Mix the vinegar, oil and the other ingredients into a vinaigrette and drizzle over the salad.
  • Place the carrots on the plates, place the cheeks on top and garnish with the sauce. Serve the salad with the vinaigrette and garnish with the flowers.


Serving: 100gCalories: 183kcalCarbohydrates: 8.7gProtein: 1.1gFat: 12.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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