Veal Cheeks with Broccoli

Veal Cheeks are a delicious kind of meat. Not so often to get at the supermarket.

Yesterday, I've got lucky to get some. The prices are steep. But I sometimes splurch some high quality food. Better to eat good quality on rarer occations, then mass pruduced meat daily. I am looking forward to the leftovers. Some will go in the freezer.

The preparation takes time. This is meat that needs to braise at medium temperatures to break it down. 3 hours in the oven gives the veal cheeks enough time to get buttery soft.

Recipe for 4:

4 veal cheeks (about 1 kg in total)

2 tbsp clarified butter

Flour, salt, pepper, Bouquet garni

3 spring onions, 3 garlic cloves

1 large carrot, 50 g leek, 2 parsley roots, 1 tomato

2 tbsp tomato paste, 1 tbsp hot goulash paste

50 ml Sherry fino, 200 ml red wine, 1 jar beef stock, some water

Season the meat with salt and pepper and coat with flour. Melt clarified butter in an oven save pot and sear the meat on both sides in medium heat. Take them out and chuck in onions first, after 2 min the other veggies and give them 5 min to roast.

Now add tomato and other paste and season again. Let the paste roast too. Add Sherry. Set the veal cheeks on top and pour in the red wine and beef stock. Top up with water if needed. Bring to a boil and close the lid.

Heat up the oven to 160 C. Stick the pot in and cook for 3 hours.

Steam the broccoli and make a salad out if it. Serve the dish with rice.