for 4 people

Meat

4	veal cheeks (each approx. 150 g), pre-ordered from the butcher and pared
¾ tsp	salt
a little	pepper
1 tbsp	white flour

oil for frying

Cooking juices

1	onion
1	garlic clove
1 tbsp	tomato puree

4 dl	red wine
4 dl	veal stock

1	vanilla pod

Bean puree

1 ½ dl	milk
2 tin	white beans (each approx. 400 g)
20 g	butter
½ tsp	salt
a little	pepper

Pears

2 dl	water
2 tbsp	white balsamic vinegar
1 parcel	vanilla sugar
2	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.

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