Red wine-braised beef cheeks, a meat stew with a simple but delicious sauce A simple dish to prepare, but with all the aroma and flavor of a traditional meat stew.
It is not always possible to get cheeks at the butcher shop, so we may have to order them because they are usually a little more expensive than other types of meat. However, by ordering them ahead of time, we can prepare a delectable dish to surprise our family or guests. Continue reading to learn how to make veal cheeks in red wine in Free Recipes; you’ll love how juicy and tender the meat is!
- 2 veal cheeks
- 250 milliliters of red wine
- 1 chopped onion
- 2 carrots
- 2 garlic cloves
- 4 tablespoons of flour
- 1 glass of water or broth
- 1 bay leaf
- 1 small glass of olive oil
- 1 handful of pepper
- 1 pinch of salt
- We remove the skin from the cheek pads to clean them. This step can also be performed for us at the butcher shop if we request it. After cleaning, we sprinkled salt and pepper on both sides. The cheeks should be cooked whole, but they can also be cooked in pieces or fillets.
- We put a casserole over high heat with a good jet of oil. While it is heating, we pass the cheeks through flour and, once the oil is hot, we seal them on both sides . We take out and reserve the meat. This step is very important so that the veal cheeks in red wine are tender at the end of the recipe.
- Add a little more oil to the same casserole, along with the onion and carrot, the whole garlic, and the bay leaf. Sauté for 3-5 minutes, stirring constantly to prevent the vegetables from sticking to the casserole.
- When the vegetables are done, toss in the cheeks and pour a glass of red wine. Allow everything to cook together for 5 minutes to allow the alcohol to evaporate. The veal cheeks are then cooked in red wine with a glass of water or meat broth until tender. The cooking time will vary depending on the size of the meat, but we recommend leaving the stew in the casserole for at least 40 minutes. Cooked on low heat, covered. After that, we turn the cheeks and leave them for another 30 minutes. We review and determine whether additional time is required.
When cooking veal cheeks in red wine in a quick pot, keep in mind that they will be ready in 30 minutes.
- We mash the sauce or pass it through a masher once the cheeks are ready.
- We put all the sauce back in the casserole with the meat and put it back on the fire so that the sauce is reduced a little. We taste salt and voila.
- Serve one cheek per person or cut it into fillets and serve with baked potatoes, grilled vegetables, or mashed potatoes. The servings will be determined entirely by the size of the meat pieces. We ate four people with two cheeks, for example, because they were large.
As you can see, this is a very simple recipe for veal cheeks in red wine. It is true that the process is lengthy if we use a standard pot because the meat takes time to tenderize, but the end result is well worth it!
- Softening the meat will help us make it more tender during cooking, especially if we have frozen cheeks. To accomplish this, we can hit it to break some fibers. More meat tenderizing tips can be found in the following article.
- Sealing the meat is a step that we cannot skip because it is one of the keys to success. By means of this cooking method what we do is cook the pieces on the outside, allowing them to keep all their juices inside.
- Another recommendation is to cook the veal cheeks with red wine and vegetables over low heat.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 287Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 50mgSodium 178mgCarbohydrates 24gFiber 5gSugar 3gProtein 17g