Name: Braised Veal Cheeks with Cocoa Sauce
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 serving(s)
Ingredients: 6 veal cheeks, trimmed of fat; 2 tbsp (30 ml) olive oil; 3 carrots, peeled and chopped; 3 celery stalks, chopped; 1 onion, chopped; 2 garlic cloves, chopped; 1 cup (250 ml) red wine; 1 cup (250 ml) veal stock; 2 tbsp cocoa powder, sifted

Ingredients

- 6 veal cheeks, trimmed of fat
- 2 tbsp (30 ml) olive oil
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 cup (250 ml) red wine
- 1 cup (250 ml) veal stock
- 2 tbsp cocoa powder, sifted

Preparation

- With the rack in the middle position, preheat the oven to 275°F (140°C).
- 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.
- 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.
- Remove the meat from the Dutch oven.
- Whisk the cocoa powder into the sauce. Adjust the seasoning. Return the meat to the Dutch oven.
- Serve with carrots and mashed potatoes.

Braised Veal Cheeks with Cocoa Sauce

Categories

Ingredients

Preparation

Personal Note