Veal cheeks in beer
4 servings
180 minutes
Veal cheeks in beer are a traditional dish of German cuisine, embodying rich flavor nuances and the depth of the region's gastronomic culture. Historically, this recipe originated in village taverns where beer served not only as a drink but also as a great ingredient for braising meat. The veal cheeks become surprisingly tender, juicy, and infused with spice aromas through long simmering in dark beer with vegetables and spices. The slight tartness of juniper, sweetness of carrots, and depth of tomato paste add complexity to the dish's flavor. It pairs perfectly with mashed potatoes that highlight the meat's tenderness. This recipe is a true immersion into the coziness of German restaurants where each dish offers warmth and comfort.
1
Cut the cheeks into cubes. Boil for 10 minutes, drain the water.
- Veal cheeks: 1 piece
2
Chop the vegetables into cubes, fry them, and add the cheeks.
- Onion: 2 pieces
- Carrot: 1 piece
- Veal cheeks: 1 piece
3
Pour with beer and water, season, and simmer for 2.5 hours. Serve with mashed potatoes.
- Dark beer: 1 glass
- Tomato paste: 60 g
- Juniper berries: 2 pieces
- Ground black pepper: pinch
- Bay leaf: 1 piece
- Fresh thyme: 1 stem