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Braised Veal Cheeks with Polenta

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Braised Veal Cheeks with Polenta

The perfect braised veal cheeks with polenta recipe with a picture and simple step-by-step instructions.

  • 3 Pc. Veal cheeks
  • 0,5 pole Leek
  • 1 Pc. Onion
  • 1 toe Garlic
  • 400 ml Red wine
  • 100 ml Creme de cassis (black currant liqueur)
  • 3 tbsp Marjoram
  • 150 g Polentagriess
  • 50 g Butter
  • 150 g Milk
  • 150 g Water
  • Flour to turn
  • Salt pepper
  • Fat for frying
  1. Wash and dry the veal cheeks. Salt and pepper. Dust with flour on all sides. Fry thoroughly on all sides in a roaster for about 10 minutes over medium heat.
  2. Meanwhile, prepare the leek, onion and garlic. Remove the cheeks and fry the vegetables for 5 minutes. Deglaze with red wine and reduce it by about half. Add the cassis, 1 tablespoon of the marjoram and season with salt and pepper. Bring to the boil again and put the veal cheeks back in.
  3. Preheat the oven to 180 ° C and stew the stew in the oven with the lid on for one hour. Remove the lid and leave in the oven for another half an hour.
  4. Mix water and milk in the last half hour and bring to the boil. Add two tablespoons of marjoram and stir in the polenta rice. Let sources. This is the instant method – this polenta makes you feel full. You have to start a little earlier (40 – 45 minutes) if you are using Bramata Polenta Tagriess. This polenta tastes good too and is not only filling. But she wants to be stirred quite often in the 45 minutes. At the end of both variants add a good piece of butter (50 gr.) And season with salt.
  5. The meat that melts on the tongue comes out of the oven in a wonderfully creamy sauce. A salad goes well with it.
Dinner
European
braised veal cheeks with polenta

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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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