in Recipes

Veal cheeks on dandelion vegetables

updated

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Ingredients for 2 servings:

  • 2 veal cheeks, approx. 200 g each
  • 600 g dandelion
  • 3 m.-sized onion(s)
  • 200 ml Lillet Blanc
  • 1 tbsp coconut oil
  • ½ liter beef broth
  • 1 ½ tbsp mustard
  • 2 tbsp maple syrup

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

From the pressure cooker

Cut the onions and the white parts of the dandelion into bite-sized pieces. Brown the cheeks all over in the oil in a pressure cooker, then remove. Brown the onions and dandelion in the oil, then deglaze with Lillet. Mix the beef broth with the mustard and maple syrup. Place the cheeks on top of the vegetables and cover with the dandelion greens. Now top with the broth. Cook in the pressure cooker for about 40 minutes. Tip: This dish is like a stew. I use 1 tablespoon of sour cream per plate.

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Written by John Myers

Professional Chef with 29 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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