How to cook veal cheeks?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Almost every housewife has her own special way of cooking beef meat. Various "cuts" are prepared in different ways: in the oven, in a slow cooker, in a pan. Someone fries the meat until crispy, and someone leaves it half-baked. It all depends on personal preference.

However, many dishes are prepared from the familiar "cuttings". And in order to please yourself and your loved ones with an exclusive dish, you will have to try. In such cases, you can resort to the best recipes for veal cheeks, which are presented in our article.

Steamed veal cheeks with baked potatoes

You don't have to be a chef or culinary ace with years of experience to cook veal cheeks at home. The main thing is to get fresh, high-quality calf cheeks, beef cheeks are also suitable. Another important point: if you are going to cook this dish for the first time, be sure to follow the recipe when cooking veal cheeks.

What products will be required:

• Calf cheeks - two pieces.
• Onion - two heads.
• Young potatoes - five pieces.
• Garlic - three cloves.
• White pepper - on the tip of a knife.
• Thyme - fourtwigs.
• White wine - one hundred milliliters.
• Rosemary - four sprigs.
• Olive oil - five tablespoons.
• S alt - a couple of pinches.

Cooking veal cheeks

Peel the red onion heads, wash and chop into small cubes. Remove the husk from the garlic cloves and pass through the garlic. Rinse cheeks, cut off films, as well as muscles. Pour olive oil into a frying pan, heat over a fire and lightly fry the meat on each side. Then put chopped onion and garlic, fresh sprigs of rosemary and thyme into a pan with cheeks, s alt to your taste, mix and continue to fry.

Then pour dry wine into the pan, cover loosely with a lid and simmer on the smallest fire for about two to two and a half hours. During the time while the veal cheeks are languishing, it is necessary to cook young potatoes, first you need to rinse them well under running water with a sponge. The skin may not be cut off. Grate each potato well with chopped garlic and place on a baking sheet covered with baking foil. Lightly drizzle potatoes with olive oil, sprinkle with thyme and rosemary herbs and place in the oven.

The temperature in the oven should be one hundred and ninety degrees. Bake potatoes for about 30 minutes. After cooking, you need to arrange the dish. It is necessary to take a plate and put on it portionwise stewed veal cheeks, as well as baked new potatoes and serve. The meat after cooking becomes tender, juicy and verydelicious.

In Demi-glace sauce

Even a novice hostess can cook veal cheeks in this way. The process will take, of course, some time and you will have to try, but the result is worth it. Consider sequentially how to cook veal cheeks.

Required ingredients:

• Veal cheeks - five hundred grams.
• Champignons - three hundred grams.
• Cherry tomatoes - two pieces.
• Ready sauce "Demiglas" - five hundred milliliters.
• Eggplant is one thing.
• Onion - two heads.
• Zucchini is one thing.
• Butter - one hundred and fifty grams.
• Thyme - two branches.
• Black pepper - a pinch.
• Olive oil - ten tablespoons.
• Flour - one glass.
• Oregano - half a teaspoon.
• Tomatoes - two pieces.

Cooking cheeks in sauce

Wash the meat and pat dry with paper towels. Then sprinkle with ground white pepper and roll in wheat flour. Pour half the olive oil and fifty grams of butter into a non-stick pan. Heat up on fire and fry on both sides of the meat. Then put the fried veal cheeks in a refractory baking dish and evenly pour five hundred milliliters of the finished Demi-glace sauce on top. Place in an oven heated to one hundred and ninety degrees for about two and a half hours.

While the veal cheeks in the sauce are baking, you need to prepare the restIngredients. Wash all the vegetables mentioned in the recipe well under the tap. Next, cut the tomatoes into rings, and the zucchini and eggplant, without peeling, into half rings. Drizzle with olive oil, s alt to taste, add thyme sprigs, a pinch of ground pepper and oregano, mix all the ingredients. Wrap carefully in a sheet of baking foil, place on a baking sheet and place in the oven at 190 degrees for half an hour to bake.

It remains to cook mushrooms and onions. Put fifty grams of butter in a frying pan and put on fire. When the pan is hot, put finely chopped onion into it and fry lightly, and then add the mushrooms, chopped into slices. Fry until all the moisture from the mushrooms has evaporated.

Take out the form with veal cheeks in sauce from the oven. Remove the meat from the sauce and place in a pan with mushrooms and onions. Add fifty grams of butter and boil over low heat until the desired consistency. After preparing all the components, you need to decorate the dish. Put veal cheeks with champignons and vegetables baked in the oven in portions on a large flat plate. A tender and juicy dish can be served.

Cheeks in lingonberry marinade with onions

Onions and lingonberries are the best for marinating meat, and especially for veal. The acidity of lingonberries will make the meat much juicier and softer.

Required ingredients:

• Veal cheeks - one kilogram.
• Cowberries - two hundred grams.
• Pepperground fragrant - ten grams.
• Onion - two heads.
• S alt - half a teaspoon.

Cooking cheeks in marinade

Veal cheeks rinse well and dry. Now you need to prepare the marinade. Peel the onion, rinse and place in the blender bowl. Wash lingonberries and pour over onions. Sprinkle with allspice and grind until a porridge-like homogeneous mass.

Smear all the veal cheeks with the resulting marinade, put in a glass container and leave to marinate for one and a half to two hours. Then you need to take a baking sheet and cover it with a sheet of foil for baking. Put the pickled cheeks on it, s alt and wrap in foil together with the marinade.

Preheat the oven to two hundred and twenty degrees and place a baking sheet in it for twenty minutes. Then reduce the temperature to one hundred and eighty degrees and bake for another forty minutes. Remove the veal cheeks in the lingonberry marinade with onions from the oven and let them cool for about twenty minutes. Then put them in portions on a plate with vegetable salad or fried potatoes. Serve.

Cheeks in red wine

Of course, at home such a dish does not appear often, as many do not know how to cook it properly. Although it is quite simple to prepare, and if you follow the recipe, you will get soft and tender meat as a result.

Required products list:

• Veal cheeks - six hundred grams.
• Parsley - five grams.
• Red wine - three hundred milliliters.
• Red onion -fifty grams.
• Vegetable broth - half a liter.
• Champignons - one hundred grams.
• Celery - seventy grams.
• Olive oil - two tablespoons.
• Leek - fifty grams.
• Thyme - two stems.
• Carrots - two hundred grams.
• Dill - five grams.
• Bay leaf - two pieces.
• Rosemary - two stems.
• Garlic - half head.
• Allspice - half a teaspoon.
• Black pepper - a couple of pinches.
• Onion - one hundred and fifty grams.
• S alt.

Cooking process

Cut off the film, muscles from the cheeks, wash, dry and fry on a heated pan with olive oil on both sides to a crust. Pour into a refractory mold. Chop the onion into half rings, grate half the carrots, finely chop the celery stalks. Put everything in a pan, fry until golden brown and spread over the cheeks.

Cut the garlic cloves in half and spread evenly on top of the onions and carrots. Pour the wine and put on a small fire. After boiling, cook for twenty minutes. Next, pour the vegetable broth into the baking dish, sprinkle with allspice, put the bay leaf, rosemary and thyme. Cover tightly and place in the oven preheated to 170 degrees and leave to simmer for about four and a half hours.

Ready veal cheeks cut into pieces and put in a saucepan. Strain the sauce through a sieve and pour into a saucepan. Add carrots and cook for twenty minutes. Then add chopped champignons for ten minutes and leeks. Put the chopped red onion and finely chopped parsley and dill into the saucepan last. Sprinkle with pepper and s alt to taste. Cover and simmer for another five minutes. Prepared according to the recipe with photo, veal cheeks in red wine are ready.