Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To brown the meat
Cooking juices
To braise in the oven
Vegetables
Utensils
For a casserole dish with a lid
How it's done
To brown the meat
Season the meat, dust both sides with flour. Heat the oil in a cooking pot. Brown the meat on all sides over a medium heat for approx. 10 mins., only turning when a crust has formed. Remove, reduce the heat, wipe the cooking fat from the pan, add a dash more oil if necessary.
Cooking juices
Sauté the onions in the same pan for approx. 5 mins., turning occasionally. Pour in the wine, reduce to half the amount. Pour in the stock, add the thyme and bring to the boil. Reduce the heat, return the meat and cooking juices to the pan.
To braise in the oven
Cover and braise for approx. 1½ hrs. in the lower half of an oven preheated to 180°C. Remove the meat from the sauce, mix the cornflour with the water, pour in while stirring, simmer for approx. 3 mins. on the hob. Return the meat to the pan and heat gently.
Vegetables
Heat the oil in a non-stick frying pan. Add the vegetables, stir fry over a medium heat for approx. 15 mins. Add the thyme, season, plate up with the veal cheeks.
| Note: | Veal cheeks are available from the meat counter in larger Coop stores. |
|---|---|
| Serve with: | Pappardelle. |
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