Veal cheeks - tender as butter
December 17th, 2017 | main dishes
This dish is my absolute favourite for a festive multi-course meal. It is a bit time-consuming, but you can prepare it already days before your guests arrive and freeze it. As a side dish dumplings or Spätzle and a salad of lamb’s lettuce with roasted bacon and walnuts are a perfect match. The effort is rewarded by a super tender meat and incredible aromas!
When preparing in advance, I recommend to freeze only the cheeks in the sauce, and to prepare the vegetables with almonds freshly. Vegetables can also be cut in advance and stored in the fridge. Then you have only to fry the vegetables right before serving the meal. Don’t forget to defrost the veal cheeks 😉 – best way is to defrost overnight in the fridge. Don’t boil the meat in the sauce, just warm it gently.
Braised veal cheeks tender as butter
(Serves 8 persons – 2 hours braise time + preparing time)
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