Ingredients
1 kg veal cheeks
2 carrots
2 celery stalks
1 large onion
3 garlic cloves
2 bay leaves
1 sprig of rosemary
2 glasses of red wine
500 ml beef broth
Flour as needed
Extra virgin olive oil
Salt and pepper to taste
Procedure
Preparation of Veal Cheeks:
Clean the veal cheeks by removing any skin and excess fat.
Lightly coat them in flour, shaking off any excess.
Sauté:
Finely chop the onion, carrots, and celery.
In a large casserole, heat a drizzle of extra virgin olive oil and add the chopped vegetables.
Sauté over medium heat until the vegetables are well softened, about 10 minutes.
Browning the Meat:
In another pan, heat some oil and brown the veal cheeks on all sides until golden.
Once browned, transfer them to the casserole. Add the vegetables to the same pan and sauté over medium heat until well softened, about 10 minutes.
Adding Aromatics:
In the casserole with the veal cheeks and sautéed vegetables, add the crushed garlic, bay leaves, and rosemary sprig.
Mix well to combine all the flavors.
Braising:
Pour the red wine into the casserole and let the alcohol evaporate by slightly raising the heat.
Once the alcohol has evaporated, add the beef broth until it almost completely covers the meat.
Bring to a boil, then lower the heat, cover, and let it simmer gently for about 2-3 hours, or until the meat is very tender.
Finishing:
Check the veal cheeks occasionally, adding a bit of broth if necessary.
At the end of cooking, remove the veal cheeks from the casserole and, if necessary, reduce the cooking liquid until you get a thick sauce.
Adjust the seasoning with salt and pepper.
Serving:
Serve the braised veal cheeks with their sauce, accompanied by mashed potatoes, polenta, or steamed vegetables.
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