Go Back
Braised Veal Cheeks
Donna

Braised Veal Cheeks – Super Tender

A comforting, slow-cooked dish featuring tender veal cheeks in a rich sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: German
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1.5 kg veal cheeks (trimmed of sinew and fat)
  • 1 bunch soup vegetables (carrot, celery, onion)
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 1 bottle winter beer (0.33 l)
  • 400 ml beef or veal stock
  • 400 ml cranberry juice
  • 2 tablespoons oil
  • 1 tablespoon butter
  • Dark sauce binder or cornstarch for sauce thickening

Equipment

  • heavy ovenproof pot

Method
 

Instructions
  1. Preheat the oven to 160°C (fan).
  2. Trim the veal cheeks of any excess sinew or fat and season with salt and pepper.
  3. Chop the soup vegetables into even pieces.
  4. Heat oil and butter in a heavy ovenproof pot over medium-high heat.
  5. Brown the cheeks on all sides and then remove them from the pot.
  6. Add the chopped vegetables and cook until soft and lightly browned.
  7. Stir in the tomato paste and cook for a minute.
  8. Return the veal cheeks to the pot and pour in the beer, stock, and cranberry juice.
  9. Bring to a simmer, cover, and transfer to the oven.
  10. Braise until the cheeks are very tender, about 2.5 to 3.5 hours.
  11. Remove the cheeks, strain and reduce the sauce, and thicken as desired.
  12. Serve the sauce over the cheeks.