Braised veal cheeks (dark meat stock)
Veal cheeks with homemade stock. A real treat.
90 Min.
Gesamtdauer
30 Min.
Arbeitszeit
Zutaten für Personen
2 stalks of celery or 1/4 celeriac
2 carrots
2 onions
4 veal cheeks
olive oil
1 kg chopped beef bones
1 tbsp tomato paste
3 sprigs thyme
3 sprigs rosemary
2 bay leaves
1/2 l dry red wine
1 tbsp dark balsamic vinegar
1 tsp cocoa
brown sugar
salt
pepper
Zubereitung
- Roughly chop the cleaned celery and place on a baking tray.
- Roughly chop the cleaned carrots and place on the baking tray.
- Cut the unpeeled onions into quarters and place on the baking tray.
- Season the veal cheeks with salt and pepper.
- Heat the olive oil in a large pan and fry the cheeks well on all sides.
- Remove the seared cheeks from the pan and add to the vegetables on the baking tray.
- Fry the chopped bones with the tomato purée in the remaining oil in the large pan until dark on all sides.
- Place the roasted bones on the baking tray.
- Add the thyme, rosemary and bay leaves to the baking tray and pour in approx. 1/4 l red wine.
- Roast the vegetables, cheeks and bones in the oven at 160° for approx. 2 hours until the cheeks are tender.
- Place the cheeks on a plate.
- Pour the bones, vegetables and juices through a sieve into a pan.
- Squeeze the vegetables well until the vegetable liquid is in the pot.
- Add approx. 1/4 l red wine to the roasting and vegetable juices in the pan and reduce for approx. 15 minutes until the sauce has a creamy consistency.
- Season the sauce to taste with balsamic vinegar, cocoa, brown sugar, salt and pepper.
- Warm the cheeks in the sauce.
UNser TIPP
Lamb stock, game stock or beef stock can be prepared in the same way. Polenta or rosemary potatoes are suitable side dishes.
