Veal cheeks
4 servings
300 minutes
Veal cheeks are a true delight of Russian cuisine, a dish that combines tenderness and rich flavors. Historically, it emerged from the desire to use all parts of the meat, opening new gastronomic horizons. Slow braising in red wine and aromatic herbs transforms tough muscle fibers into surprisingly tender and juicy meat infused with tart notes of wine and sweet-spicy hints of port. The finishing touch is caramelization in a rich sauce, creating a silky texture and subtle sweetness. Served with delicate mashed potatoes, the dish becomes perfectly balanced, with deep flavors unfolding with each bite.
1
Coat the cheeks in flour with salt and pepper, then fry in vegetable oil. After frying, transfer to a saucepan, fill halfway with red wine, the rest with water, add thyme and garlic, and simmer on low heat for 4-5 hours.
- Veal cheeks: 1 kg
- Wine: 300 ml
- Ruby port: 500 ml
- Mashed potato: 600 g
2
Reduce the port wine sauce with sugar to a sauce consistency. Add the cooked cheeks to the sauce and caramelize.
- Ruby port: 500 ml
3
On the plate, place the mashed potatoes, put the cheeks next to it, and drizzle with the remaining sauce.
- Mashed potato: 600 g
