Veal cheeks

The insider tip among hobby cooks. Ideal as a braised dish or for stews

Similar to ox cheeks, veal cheeks are a cut of meat that is relatively unknown to many, or perhaps not the first thing that comes to mind when thinking of tender and flavorful meat. However, connoisseurs and amateur cooks alike recognize the high quality of these noble cheeks, which is why they are becoming increasingly popular. They are definitely the perfect choice for braised dishes and stews.

The cheeks sit on the calf's jaws and are among the most heavily used muscles, as cattle are ruminants and spend most of their day grinding their food. Veal cheeks are very fine-fibered, rich in collagen, and marbled. You'll be amazed at how tender they can become when prepared correctly.

With enough time to absolute tenderness

To prevent the veal cheeks from becoming tough, they should be cooked long enough. The most popular and well-known method of preparation is braising. To do this, first trim the veal cheeks, i.e., remove any annoying tendons, skin, and fat. Then season and wrap them with kitchen string so that they retain their shape during braising. Now chop the soup vegetables, onions, and garlic, and first brown the veal cheeks on all sides in vegetable oil in a large casserole dish, then remove them. Now brown the vegetables and onions. Add honey and tomato paste and deglaze with red wine. Then add the garlic and herbs. Add herbs such as rosemary, thyme, or parsley. Cook the vegetables in the sauce until it has reduced by about half, then add the cheeks to the sauce and pour in some veal stock. Simmer for about 90 minutes. Dumplings or mashed potatoes are suitable side dishes.

Due to their high connective tissue content, veal cheeks become exceptionally tender when braised. At an internal temperature of 65°C, the stored collagen begins to convert into gelatin. This melts the meat's structure, making the sauce particularly rich. Compared to ox cheeks, veal cheeks require a shorter cooking time, but should also be cooked at lower temperatures (max. 140°C). When prepared correctly, this lean muscle meat transforms into an absolutely tender flavor experience.

Contents:2 pieces approx. 450 g