Braised Veal Cheeks Recipe | James Beard Foundation
Braised Veal Cheeks Braising makes veal cheeks incredibly tender and flavorful. You can order them from your butcher shop.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Nonreactive bowl
- Plastic wrap
- Refrigerator
- Fine-mesh sieve
- Mixing bowl
- Paper towel
- Saucepan
- Stove
- Wooden spoon
- Cutting board
- Chef's knife
- Peeler
- Saute pan
- Ladle
- Tongs
- Measuring cup
- Measuring spoon
- Plate
- Bouquet garni
- Colander
- Spoon
- Whisk
- Spatula
- Kitchen scale
Ingredients
- 2 1/4 pounds veal cheeks, trimmed and silver skin removed
- 1 1/2 cups dry white wine
- 2 celery stalks, finely chopped
- 1 carrot, peeled and chopped
- 1 white onion, coarsely chopped
- 1/3 orange with peel intact, thickly sliced
- 1 bouquet garni
- 4 whole star anise
- 1 tablespoon whole black peppercorns
- 2 tablespoons olive oil
- 2 cups veal stock
- Kosher salt
- freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon sherry vinegar
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