Braised Veal Cheeks with Cocoa Sauce
Braised Veal Cheeks with Cocoa Sauce
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  • 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.
  • Description
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