Veal cheeks
Veal cheeks
Veal cheeks are the chewing muscles of the calf, located on either side of the head. This relatively unknown piece of meat has a firm structure, but when cooked slowly, it turns into buttery-soft, tasty stews. The connective tissue gives veal cheeks a silky-soft, almost gelatinous texture after hours of stewing. They are more refined and subtle in taste than beef cheeks, and are a real delicacy in classic and modern cuisine.
Ingrediënten
Ingrediënten
100% Veal
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Let the cheeks come to room temperature. Pat dry and sprinkle with salt, pepper and possibly a little flour. Heat butter or oil in a frying pan and fry the cheeks on both sides until golden brown. Remove from the pan. Then fry the onion, garlic, carrot and celery in the frying fat. Add a sprig of thyme, bay leaf and possibly a piece of orange peel for depth.
2. Yarn
Deglaze with white wine or veal stock and scrape up any residue. Add the cheeks back to the pan. Let simmer gently for 3 to 4 hours on low heat with the lid on the pan, until the meat falls apart. Add some liquid occasionally if necessary.
3. Serving
Serve the veal cheeks with a strong sauce of the braising liquid, possibly enriched with a knob of butter or a dash of cream. Combine with truffle-potato puree, roasted parsnip or celeriac puree. Garnish with fresh parsley or finely chopped chives for a fresh accent.
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