Veal Cheeks in Red Wine
Original title: Kalbsbäckchen im Rotwein
Added by SmokySous58
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This recipe is shown in a translation. Original language: Deutsch.
Ingredients
×
- allspice berries 5
- bay leaves 2
- beef broth 850 mlor veal stock 850 ml
- carrots 2
- celeriacs 0.25
- cinnamon flowers 5
- clarified butter 1.5 tbsp
- dark chocolate 25 g
- garlic cloves 2
- juniper berries 4
- Kalbsbäckchen 1500 g
- leek 0.5 Stange
- onions 2
- pepper
- red wine, Corbières 600 ml
- rosemary 2
- salt
- thyme 4
- tomato paste 2 tbsp
layer
Place veal cheeks on the browned vegetables, add bay leaves, spices, and herbs, and deglaze with red wine and beef broth
Schmoren
Braise in a preheated oven with top/bottom heat until tender
🌡️ 160°C ⏱️ 1h 38m
melt
Melt chocolate in the sauce and set cheeks aside
puree
Purée vegetables with the sauce using an immersion blender
Passieren
Pour sauce through a sieve and press through with a wooden spoon, adding beef broth in small portions
plate
Place veal cheeks into the sauce
dice
Finely dice carrots, celeriac, leek, garlic, and onion
crush
Kleinhacken
season
brown
Sear vigorously on all sides
brown
browned vegetables
diced vegetables
puréed vegetable sauce
crushed spices
seared veal cheeks
veal cheeks in red wine
braised veal cheeks
seasoned veal cheeks
chopped herbs
bay leaves
2
pepper
beef broth
100 ml
veal stock
100 ml
beef broth
750 ml
veal stock
750 ml
rosemary
2
red wine, Corbières
600 ml
sauce with chocolate
strained sauce
dark chocolate
25 g
thyme
4
Kalbsbäckchen Geschmort
salt
tomato paste
2 tbsp
clarified butter
1.5 tbsp
heat
Kalbsbäckchen
1500 g
trim
Trim off sinews and silver skin with a sharp, pointed knife
onion
1
celeriacs
0.25
carrots
2
leek
0.5 Stange
onion
1
garlic cloves
2
allspice berries
5
cinnamon flowers
5
juniper berries
4
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