Braised Veal Cheeks with Cocoa Sauce
Braised Veal Cheeks with Cocoa Sauce
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Braised Veal Cheeks with Cocoa Sauce

25 MIN
3 H



  1. With the rack in the middle position, preheat the oven to 275°F (140°C).
  2. In a Dutch oven over high heat, brown the meat in the oil. Season with salt and pepper. Transfer to a plate and set aside.
  3. In the same Dutch oven over medium heat, soften the vegetables in the rendered fat. Deglaze with the wine. Add the veal stock and the browned meat, and bring to a boil. Cover, transfer to the oven and braise until the meat is fork-tender, about 3 to 4 hours.
  4. Remove the meat from the Dutch oven.
  5. Whisk the cocoa powder into the sauce. Adjust the seasoning. Return the meat to the Dutch oven.
  6. Serve with carrots and mashed potatoes.


  1. I used good quality ground coffee instead of cocoa. Very good as well! Adds earthiness.

  2. Absolutely amazing! Cocoa sauce was just perfection..... cannot wait to share it with my foodies!

  3. Your braised veal cheeks recipe intrigues me. I would love to try but I cannot find veal cheeks

  4. Really nice twist on dutch oven lazy sunday recipe

  5. Does anyone know where I can buy veal cheek? I tried the butcher at the marche de l'ouest and adonis they don't carry it. thanking everyone in advance

  6. So easy to prepare! I'm an avid cooker and I declare that THIS is the most delicious meal that I have prepared. The depth and complexity of the cocoa sauce is indescribable. And those cheeks...tender pleasure.

  7. Amazing!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.