Known for its tenderness and juiciness cooked over low heat and accompanied by a rich mashed potato, this veal cheek recipe will surely take your loved ones by surprise.
2 portions of veal cheeks
1/2 cup beef stock
1/4 pack baby carrots, sliced
1/2 onion, chopped
1 cup red wine
1/2 celery stalk, diced
2 garlic cloves, minced
1 tsp thyme, dried
2 pcs bay leaves
Sea salt & ground black pepper
Rub veal cheeks with salt and pepper to season.
In a pan, heat olive oil and brown the veal cheeks on all sides then set them aside.
Sauté the veggies - garlic, onion, celery, and carrots in medium heat until it starts to sweat.
Put the sautéed vegetables in a slow cooker and top with the veal cheeks.
Add the beef stock and wine.
Put the bay leaves and thyme.
Slow cook on low heat for 8 hours or 6 hours on high heat.
Once cooked, remove the bay leaf.
Set aside the beef cheeks gently.
Get the braised sauce and mix until smooth.
Put the sauce in a saucepan, simmer on medium-low heat until it reaches gravy consistency.
Season with salt and pepper.
Reheat mashed potatoes.
On the serving plate, put a generous serving of mashed potatoes.
Top with the veal cheeks with the sauce and serve.