Veal cheeks - tender as butter

Braised Veal Cheeks with root vegetables and Spaetzle

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)

1 bunch of soup vegetables [carrot, celery, leek, parsley root]

2 onions

dice coarsely

8 veal cheeks (each appr. 120 g)

remove skins and tendons

salt, pepper

season

4 TS oil

sear cheeks in hot oil, take them out, roast the vegetables in the frying fat

10 g dried porcini mushrooms

40 g tomato paste

add and stir

500 ml dry red wine

pour in half of the wine, boil down in 10 minutes, add the rest of the wine, boil down again until slightly thick

1 EL brown sugar

1 garlic clove, smashed

3 ts herbs of Provence

8 juniper berries

2 cardamom pods

15 black peppercorns

add all spices

1 L beef stock (best freshly cooked)

fill up with stock, replace the cheeks, braise at 180° C for two hours, remove the meet, keep warm, pass the sauce through a sieve, salt lightly, keep the veal cheeks warm in the sauce

1 large carrot

1 onion

80 g celeriac

2 celery stalks

dice finely

2 TS almond slivers

3 TS neutral oil (such as rape oil)

roast vegetables and almonds for about 5 minutes

salt, pepper, brown sugar

season

1 bunch flat leave parsley, chopped

serve veal cheeks on top of the vegetables, garnish with parsley

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Frankfurter Buchmesse Captain's Dinner kocht auf der Bühne der Gourmet Gallery

November 2nd, 2017 | collaboration

Frankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery!

„Too good for the bin“ is a German campaign against food waste. Health food magazine „Schrot & Korn“ [whole grain & corn] made a competition in their September issue: Topic was the use of old or stale bread. The authors of the two best recipes had been invited to visit this year’s book fair in Frankfurt to cook their recipes in the show kitchen of the „Gourmet Gallery“ together with bio-leading chef Christian Kolb. I won this trip with my recipe of an onion bread soup!