Short description
Preparation description:
Men will definitely like this unique dish, they love meat with wine sauce! Surprise them with a culinary masterpiece served hot for lunch or dinner. Do not forget about spices and spices, they will give the dish a bright taste.
Prepare the indicated ingredients. Get veal cheeks peeled at the supermarket or on the bone in the meat department, at the market. If you buy on the bone, then you will need to cut the meat yourself. Peel the vegetables and rinse in water.
Veal cheeks are pierced with veins, but this is only at first glance. In fact, these are not veins, but sebaceous veins, which, with prolonged stewing, will give the meat juiciness and a velvety taste. So don’t cut them out. Cut the cheeks into portions and rinse.
Pour vegetable oil into a ladle or cauldron, put the chopped meat, add salt, ground black pepper and bay leaves.
Cut the carrots and onions into small cubes and add to the bowl. If desired, vegetables can be supplemented with chopped root or stem celery.
Pour in the red wine and place the container on the stove. Bring to a boil and simmer on minimum heat for about 1.5 hours, adding hot water from time to time when the liquid begins to evaporate. At the very end of cooking, you can add some seasonings and spices to your taste. Carrots and onions should become soft, and the meat should be tender, juicy.
Put the stewed cheeks on a plate and serve hot. You can complement the dish with any side dish of potatoes, cereals, pasta or pasta.
Rate the recipe Veal cheeks stewed in red wine
Veal cheeks stewed in red wine
Preparation description:
Men will definitely like this unique dish, they love meat with wine sauce! Surprise them with a culinary masterpiece served hot for lunch or dinner. Do not forget about spices and spices, they will give the dish a bright taste.
Prepare the indicated ingredients. Get veal cheeks peeled at the supermarket or on the bone in the meat department, at the market. If you buy on the bone, then you will need to cut the meat yourself. Peel the vegetables and rinse in water.
Veal cheeks are pierced with veins, but this is only at first glance. In fact, these are not veins, but sebaceous veins, which, with prolonged stewing, will give the meat juiciness and a velvety taste. So don’t cut them out. Cut the cheeks into portions and rinse.
Pour vegetable oil into a ladle or cauldron, put the chopped meat, add salt, ground black pepper and bay leaves.
Cut the carrots and onions into small cubes and add to the bowl. If desired, vegetables can be supplemented with chopped root or stem celery.
Pour in the red wine and place the container on the stove. Bring to a boil and simmer on minimum heat for about 1.5 hours, adding hot water from time to time when the liquid begins to evaporate. At the very end of cooking, you can add some seasonings and spices to your taste. Carrots and onions should become soft, and the meat should be tender, juicy.
Put the stewed cheeks on a plate and serve hot. You can complement the dish with any side dish of potatoes, cereals, pasta or pasta.
Rate the recipe Veal cheeks stewed in red wine