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–+ servings
Servings: 2 people

Braised veal cheeks

Author: Per Asmussen
Keyword: braising, Dinner, meat, Pig, Pork, Prok Cheeks
Prep Time: 5 minutes
Cook Time: 3 hours
Metric - US Customary

Ingredients

  • 2 pcs. Veal Cheeks
  • Salt and Pepper
  • 15 gram Ghee or neutral oil/butter for frying
  • 2 cloves Garlic
  • 1 pcs. Onion preferably large
  • 300 gram Wine I used both rosé and white wine
  • Fresh thyme a few sprigs
  • 400 gram Beef Stock optionally use bouillon cube
  • 300 gram Water
  • 100 gram Cream
  • Gravy Thickener I used 2 tbsp. flour and 1.5 dl milk
  • Spices Salt, pepper, cayenne pepper, lemon juice, apple cider vinegar, ketchup & onion powder

Instructions

    1. Season the meat with salt and pepper on both sides.
    2. Brown the meat on both sides over high heat in a sauté pan with a lid. I fry in ghee, which ensures me a high frying temperature, but you can also use a mix of oil and butter in a 1:1 ratio.
    3. Then reduce the heat a bit.
    4. Cut the onion and garlic into smaller pieces.
    5. Add them to the pan so they get a slight crust.
    6. Let the alcohol evaporate a bit for a couple of minutes.
    7. Add thyme and then stock and water. You can easily replace the water with more stock or vice versa - if you, for example, use a bouillon cube. It should just cover the meat.
    8. Put the lid on and turn down the heat (I set it to 3 out of 14 on my stove).
    9. Let it sit for two hours, but preferably for longer. It can easily be up to 4 - 5 hours.
    10. Then add the cream.
    11. Make a sauce thickener - I used a mix of milk and flour. Shake it well together and turn up the heat (I set it to 10 out of 14 on my stove).
    12. Add the thickener while stirring until you reach a thickness you like.
    13. Season the sauce with salt, pepper, cayenne pepper, lemon juice, apple cider vinegar (or another vinegar), ketchup, and onion powder.
    14. Serve the dish with something crispy, such as fried potatoes or polenta fries.