for 4 person

To brown the meat

4	veal cheeks (each approx. 150 g), pre-ordered from the butcher and pared
½ tsp	salt
a little	pepper
1 tbsp	white flour
	olive oil for frying

Cooking juices

3	onions, cut into approx. 1 cm slices
4 dl	red wine
4 dl	veal stock
5 sprig	thyme

To braise in the oven

1 tbsp	Maizena cornflour
1 tbsp	water

Vegetables

2 tbsp	olive oil
500 g	carrots, cut into cubes
800 g	celeriac, cut into cubes
5 sprig	thyme, leaves torn off
¾ tsp	salt
a little	pepper

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.

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