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
Meat
Cooking juices
Bean puree
Pears
How it's done
Meat
Season the meat, dust both sides with flour.
Heat the oil in a cooking pot. Brown the meat all over for approx. 5 mins. Remove, reduce the heat, wipe the cooking fat from the pot, add a dash more oil if necessary.
Cooking juices
Peel and finely chop the onion and garlic. Sauté in the same pot for approx. 3 mins. Add the tomato puree and cook for approx. 5 mins.
Pour in the wine, reduce by half. Pour in the stock, bring to the boil. Reduce the heat.
Cut open the vanilla pod lengthwise, add along with the meat.
Cook in the oven
Cover and braise for approx. 1½ hrs. in the lower half of an oven preheated to 180 °C.
Bean puree
Bring the milk to the boil in a pan, pour into a measuring cup. Drain the beans, rinse, add, puree. Add the butter, puree briefly. Return the puree to the pan, season, keep warm.
Pears
Place the water, balsamic and vanilla sugar in a pan, bring to the boil. Slice the pears, add, cover and simmer for approx. 5 mins. until soft.
Serve
Remove the cooking pot from the oven, remove the meat from the sauce. Reduce the sauce for approx. 10 mins. Return the meat to the pot, heat through, plate up with the bean puree and pears.
| Note: | Veal cheeks are available from the meat counter in larger Coop stores. |
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