Veal cheeks on red wine
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Calf cheek bones browned and then stewed with roasted root Vegetable Recipes in broth in a covered pot in the oven. Recipe by Zdeněk Pohlreich.
Ingredients:
Procedure:
1. Clean the root Vegetable Recipes, cut into rounds or cubes, and set some aside
2. 3. Put the meat back to the Vegetable Recipes, pour some of the wine and simmer uncovered to reduce the wine and other liquids nicely, gradually pour in the remaining wine (this part of the preparation takes about 30 minutes until the volume of liquids is reduced to a third)
4. Once all the wine has evaporated, add the broth to the meat again, cover the pot and put it in an oven heated to 140 °C, bake – simmer for about 4 hours (the meat must be almost completely submerged at the beginning, then the juices will gradually reduce as it cooks)
5. Remove the pot from the oven, place it on the heat source, soften the juice with a piece of butter (be careful not to boil it, just heat it!) and then turn off the heat source, remove the meat and blend the juice with a hand-held stick blender
6. 7. Serve the finished cheeks on plates with the juices, garnished or topped with the roasted root Vegetable Recipes.
Recommendation:
Serve variously prepared potatoes as a side dish. Thyme, allspice, or bay leaf can also be added to the base, the juice will be more flavorful.
Note:
Beef – is the meat from the head of cattle overlapping the side of the jaw. It is a very tender and tasty meat especially suitable for stewing.
