Thursday, September 15, 2011

Delectable Braised Veal Cheeks

There’s nothing better than a rainy day to spend some time cooking. But to spend some time cooking, you need to go food shopping (if your fridge is empty!). Which is what I did this morning and it was totally annoying since I had to carry my little baby around in the rain. Which made me think: why didn’t I just clean the house or watch a movie instead? I guess the power of food is stronger than everything else!

Anyways, I will cook after I write this page… but I don’t know what yet. What I do know is that the recipe I’m showing you today is totally worthy of trying and that the time you will put in it will be soooooo rewarding you’ll never look back. Because this recipe is so tasty you will lick your fingers once you’re done. And it’s probably one of the easiest you’ll ever make; the only thing you need is 3 hours ahead of you. On a chilly rainy day you can always indulge in melt in your mouth braised meat. And braised veal cheeks, well, how can I put it… it’s refined yet hearty, tender and simply melts in your mouth. Try it and you’ll be sold. I know I am!

Makes 4 servings or about 24 appetizers

800g veal cheeks
1 onion, chopped
200g lard, roughly chopped
3 tbsp canola oil
2 beers
1 cup red wine
6 sprigs fresh thyme

Preheat the oven at 350˚F. Season the cheeks with salt & pepper.

In an ovenproof skillet, heat the oil. Roast the cheeks on each side until slightly golden. Put aside. In the same skillet, add the lard and cook for a few minutes until slightly golden. Add the onion and cook for another few minutes, until the onion is translucent.

Poor the beer and the wine and add the thyme. Put the cheeks back in the skillet. Cover and cook in the oven for 3 hours.

Note: I served my cheeks as an appetizer in small serving eatable cups. You could also serve them as a meal along with potatoes and vegetables. 


  1. Wow!! This one looks really amazing! Any ideas for serving it as a dish (instead of bites) - what would you serve it with?

  2. Mmm... I think I would make potatoes, but I wouldn't mash them... it would be too mushy! I would add the potatoes to cooking the veal cheeks about 20-30 minutes before the end of the 3 hours and let them take in all the flavors and the juices of the beer and wine. Added to that, I would make some sort of greenery on the side... maybe some nice, delicate and tiny green beans. I hope this helps!! Enjoy!