John Myers
Meat: Veal Cheeks Braised with Wild Herb Butter Mushrooms
The perfect meat: veal cheeks braised with wild herb butter mushrooms recipe with a picture and simple step-by-step instructions.
- 500 g Veal cheeks
- 1 teaspoon Wild herb butter *
- 1 piece Onion
- 1 piece Clarified butter
- Salt and pepper
- 300 g Brown mushrooms – fresh
- 1 tablespoon Wild herb butter *
- 2 tablespoon Cream
- Peel the onion and cut into half rings.
- Heat the herb butter in a pan and fry the veal cheeks on both sides without seasoning. Now sprinkle with salt and pepper.
- Add the onion rings and reduce the temperature. (Level 2 – 2.5) Pour approx. 50 ml of water, close the lid and let it simmer slowly for about an hour with little heat, largely in its own juice.
- In the meantime, clean the mushrooms, cut them into slices and then slowly brown them in wild herb butter.
- Remove the meat from the juice, keep warm, strain the sauce through a sieve and refine it with a spoonful of cream.
- Arrange the cheeks with a little sauce on preheated plates, sprinkle with two or three tablespoons of mushrooms and serve with the desired side dish.
- * Link to supply: wild herb butter
Facebook Comments