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)
Leave me a message
All cookies already eaten up? Bull’s-eye poppy seed biscuits
This year’s first advent coffee party and all cookies already eaten up? Now rescue is at hand: Bull’s-eye poppy seed biscuits are good looking and can be filled with various red jellies – just what you find in your store: currant or grape jelly for example. My personal favourite is elderberry jelly to fill them.read more
Madeira: Kebabs, Poncha and Bolo de CACO
We ate the best Bolo de Caco on the village square in Monte above Funchal on Madeira island. The atmosphere there was special. It was lunch time, we were – away from the hustle and bustle of basket sled tours and cableway – alone in the square, apart from some mangy dogs hanging around and taking sometimes a sluggish effort to chase a pigeon. And there we discovered BOLO DE CACO.read more