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Braised veal cheeks with onions
35 m active | 2 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 398
  • Fat about 20g
  • Carbohydrates about 20g
  • Protein about 24g
This is needed
This is needed for 4 people
To brown the meat
  • 0.5 tsp salt
  • 4 veal cheeks (each approx. 150 g), pre-ordered from the butcher and pared
  • a little pepper
  • olive oil for frying
  • 1 tbsp white flour
Cooking juices
  • 3 onions, cut into approx. 1 cm slices
  • 4 dl red wine
  • 4 dl veal stock
  • 5 sprigs thyme
To braise in the oven
  • 1 tbsp Maizena cornflour
  • 1 tbsp water
  • 2 tbsp olive oil
  • 800 g celeriac, cut into cubes
  • 500 g carrots, cut into cubes
  • 0.75 tsp salt
  • 5 sprigs thyme, leaves torn off
  • a little pepper
  • For a casserole dish with a lid
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And that's how it's done
And that's how it's done
To brown the meat
Season the meat, dust both sides with flour. Heat the oil in a cooking pot. Brown the meat on all sides over a medium heat for approx. 10 mins., only turning when a crust has formed. Remove, reduce the heat, wipe the cooking fat from the pan, add a dash more oil if necessary.
Cooking juices
Sauté the onions in the same pan for approx. 5 mins., turning occasionally. Pour in the wine, reduce to half the amount. Pour in the stock, add the thyme and bring to the boil. Reduce the heat, return the meat and cooking juices to the pan.
To braise in the oven
Cover and braise for approx. 1½ hrs. in the lower half of an oven preheated to 180°C. Remove the meat from the sauce, mix the cornflour with the water, pour in while stirring, simmer for approx. 3 mins. on the hob. Return the meat to the pan and heat gently.
Heat the oil in a non-stick frying pan. Add the vegetables, stir fry over a medium heat for approx. 15 mins. Add the thyme, season, plate up with the veal cheeks.

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