Braised Veal Cheeks in Red Wine Sauce

Braised Veal Cheeks in Red Wine Sauce

Main course

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Cook Time

3 h 35 min

Servings

4

Difficulty

Medium

Prep Time

45 Min

Description

Braised veal cheeks in red wine sauce, a hearty main course for special occasions, prepared in the Thermomix®. The main ingredients are veal cheeks, onions, carrots and celeriac, refined with olive oil and tomato paste. This recipe for 4 servings is ideal for a festive family meal or a cozy winter weekend. The preparation time is a total of 215 minutes, of which 45 minutes are active working time. Perfect for lovers of Mediterranean and winter cuisine.

Ingredients (13 ingredients)

  • 1000 g Veal cheeks
  • 4 Stück Onions
  • 2 Stück Carrots
  • 200 g Celeriac
  • 3 EL Olive oil
  • nach Geschmack Salt
  • nach Geschmack Pepper
  • 2 EL Tomato paste
  • 400 ml Red wine (dry)
  • 10 g Thyme (fresh)
  • 10 g Sage (fresh, chopped)
  • 600 g Beef stock
  • 2 Blätter Bay leaves

Preparation (14 steps)

1

Prepare vegetables

Peel the onions, carrots and celeriac and cut into cubes. If necessary, remove tendons and silvery skin from the veal cheeks. Preheat the oven to 160 °C top/bottom heat.

2

Chop onions

Thermomix® Setting
3 sec/Speed 5

Put 4 onions in the mixing bowl and chop for 3 sec./level 5. Push down with the spatula.

3
3

Sauté onions

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 3 tbsp olive oil to the onions in the mixing bowl and sauté for 3 min./120°C/level 1.

180
4

Add carrots and celery

Thermomix® Setting
5 sec/Speed 4

Add 2 carrots and 200 g celeriac in cubes to the onions in the mixing bowl and chop for 5 sec./level 4. Push down with the spatula.

5
5

Roast vegetables

Thermomix® Setting
5 min/248°F/Speed 1 120

Roast the vegetables in the mixing bowl for approx. 5 minutes / 120°C / level 1 without a measuring cup.

300
6

Add tomato paste

Thermomix® Setting
2 min/248°F/Speed 1 120

Add 2 tbsp tomato paste to the vegetables in the mixing bowl and sauté for 2 min./120°C/level 1.

120
7

Deglaze with red wine and simmer

Thermomix® Setting
5 min/212°F/Speed 1 100

Add 400 ml red wine (dry) to the mixing bowl and simmer for 5 min./100°C/level 1.

300
8

Add herbs

Add 10 g thyme (fresh) and 10 g sage (fresh, chopped) to the mixing bowl.

9

Add stock and bay leaf

Add 600 g beef stock and 2 bay leaves to the mixing bowl.

10

Braise veal cheeks

Place the veal cheeks in a roasting pan and pour the sauce from the mixing bowl over them. Cover the roasting pan and braise in the preheated oven at 160 °C top/bottom heat for approx. 2 hours and 30 minutes.

11

Purée sauce

Thermomix® Setting
30 sec/Speed 8

After braising, remove the veal cheeks from the sauce and keep warm (in the oven at 80 °C top/bottom heat). Remove the bay leaves from the roasting stock. Place the sauce in the mixing bowl and purée for 30 sec./level 8.

30
12

Strain sauce

Strain the puréed sauce through a sieve into a pot. If the puréed mass is too firm, stir in some broth before passing.

13

Season sauce

Bring the sauce to a boil again and season with salt and pepper.

14

Serve

Place the veal cheeks in the sauce and let them steep for 2 minutes, then serve. Mashed potatoes go particularly well with this.

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Tags

#Meat #Hearty #Festive #Winter #Mediterranean #Christmas #Wintery

Allergens

  • Celery
  • Sulphur dioxide and Sulphites

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