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Recipe of veal cheeks in red wine sauce

Recipe for veal cheeks in red wine sauce

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If you are looking for a meat that dissolves in your mouth when you taste it, go ahead and cook these veal cheeks in red wine sauce that we propose today in Easyrecipe.top. They are ideal for special celebrations!

Serve them accompanied by a japanese style salmon tartare as a starter and a delicate zucchini and leek puree as a garnish. For dessert, you can bet on a microwave brownie that you will have ready in fifteen minutes. You will surprise everyone with this rich combination of flavors!

With that said, ready to get started with the veal cheeks in red wine sauce?Well, get ready, get to work!


  • 1 kg. of veal cheeks
  • two onions
  • 4 teeth of Garlic
  • two carrots
  • 1 leek
  • ½ cup of flour
  • 1 bay leaf
  • 1 glass of Red wine
  • 1 glass of beef broth
  • ¼ teaspoon rosemary
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • 1/2 cup of olive oil
  • Black pepper
  • Salt

Preparation of veal cheeks in red wine sauce

  1. To begin with, if the cheek pads are not clean, you must remove the excess fat and tendons with a sharp knife, you will see that it is very easy. If you don’t like doing it, ask the butcher to clean them for you.
  2. Then, salt and pepper them on both sides, place the flour on a plate and coat the cheeks in it.
  3. Add the olive oil in a saucepan and when it gets hot, put the cheeks to seal for four minutes per side. Then take them out and reserve them on a plate.
  4. Peel the onions, garlic and carrots and chop finely. Wash the leek, separate the white part and also cut it into small pieces.
  5. In the same oil where you sealed the cheeks, you are going to fry the onions until they are transparent, then add the garlic, leek, carrots and cook for five minutes after mixing.
  6. Then pour in the wine, stir and cook for two minutes. Once the alcohol has evaporated, add the cheeks, bay leaf, herbs, broth, cover and cook over low heat for an hour and a half.
  7. After time, remove from the heat, take the cheeks to a plate and blend the sauce in a blender or mixer. If you like it very fine you can pass it through a strainer.
  8. Pour the sauce back into the casserole, correct the salt and adjust it if necessary, then add the cheeks and give them a boil so that the flavors are integrated. And now, serve your veal cheeks in a red wine sauce with the garnish of your choice. Take advantage!

Tip for pressure cooker:

  • If you have a pot of this style, it will cook for 30 minutes.

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