for 4 person

To brown the meat

8	veal cheeks (each approx. 100 g), pre-ordered from the butcher and pared
¾ tsp	salt
a little	pepper
1 ½ tbsp	white flour
	oil for frying

Vegetables

1	red onion, sliced
3	garlic clove, thinly sliced
400 g	leek, cut into rings
4 dl	red wine (e.g. Merlot)
2 dl	pomegranate juice
5 sprig	marjoram
½ tsp	salt

Polenta

1 ¼ litre	water
1 ¼ tsp	salt
250 g	coarsely ground polenta (Bramata)
2 tbsp	marjoram, finely chopped
2 tbsp	butter

Kalettes

1 tbsp	olive oil
500 g	kalettes (Flower Sprouts)
½ tsp	salt
1 tsp	lemon juice
½	pomegranate, seeds removed

How it's done

To brown the meat

Season the meat and dust with flour. Heat the oil in a frying pan. Brown the meat on all sides over a medium heat for approx. 10 mins., only turning when a crust has formed. Remove from the pan, reduce the heat, wipe the cooking fat from the pan, add a dash more oil if necessary.

Vegetables

Sauté the onion, garlic and leek in the same pan for approx. 5 mins. Pour in the wine, reduce to half the amount. Pour in the pomegranate juice, add the marjoram, bring to the boil, season with salt, reduce the heat. Return the meat and cooking juices to the pan.

To braise in the oven

Cover and cook for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the lid and finish cooking for approx. 30 mins.

Polenta

Bring the water to the boil, season with salt. Stir in the sweetcorn, reduce the heat, simmer over a very low heat for approx. 40 mins., stirring occasionally to form a thick paste. Stir in the marjoram and butter.

Kalettes

Heat the oil in a frying pan. Reduce the heat, stir fry the kalettes for approx. 10 mins., season with salt. Add the lemon juice, cover and cook for approx. 5 mins. Plate up the kalettes with the polenta and veal cheeks. Sprinkle with the pomegranate seeds.

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