BRAISED VEAL CHEEKS in RED WINE
Recipe from Martin Barz
2 lbs. veal cheeks
2 cups red wine
2 cups broth (preferably veal, but beef, chicken or vegetable will do)
1 lb carrots
1 celery root
1 tbsp. allspice
1 twig fresh rosemary
1 twig fresh thyme
3 bay leaves
splash of balsamico
bit of butter
salt and pepper to taste
BRAISE SOME CHEEKS:
Preheat the oven to 350
1. Rinse the cheeks, pat them dry, set them aside
2. Clean and chop up the onion, leek, celery, parsnip and one of the carrots
3. Dust the veal cheeks with flour
4. On high heat, sear each side of the cheeks in a pan until just browned. Set aside.
5. Turn the heat down to medium and toss in the chopped vegetables. Saute for about 3 minutes.
6. Add the rest of the carrots and saute for another 3-5 minutes.
7. Put the cheeks back into the pan and add the wine, broth, herbs and spices
8. Cover the pot and put into the over for 1 hour
9. Turn the meat. If the braising liquid looks low, add some more wine and broth (the cheeks should be almost submerged). Cook for another 1 to 1 1/2 hours.
10. Remove from the oven. Take out the cheeks and the whole carrots and set aside on a dish. Cover to keep warm.
11. Strain out the chopped veggies and herbs from the braising liquid. Return the liquid to the pan.
12. Add the splash of balsamico, tsp.of mustard, and bit of butter as well as more salt and pepper if needed. Reduce the liquid on the stove-top over medium heat until it is a nice saucy consistency.
13. Serve the cheeks topped with the sauce, carrots on the side.
Semmelknodel could make a nice additional side dish with the carrots.
For wine, we recommend a hearty Blaufrankisch or cuvee involving Cabernet Sauvignon.
These would be perfect choices:
Wenzel Bandkraften Blaufrankisch 2002 $31.99
Moric Neckenmarkter Blaufrankisch 2005 $48.00
Feiler-Artinger Solitaire 2003 $49.99
Read here for more about Martin Barz, and feel free to leave any comments or questions. Martin will be happy to answer!