Summary

Ingredients

• 4 veal cheeks
• 1 small onion (s)
• 50 g celery
• 3 tablespoon oil (walnut oil)
• 1 sprig rosemary
• 1 clove garlic
• 1 tomato (s)
• 250 ml red wine
• 1 tablespoon cornstarch
• 20 bacon, diced
• 30 g butter
• 1 shallot (s)
• 100 g porcini mushrooms, dried
• 40 ml white wine
• 100 ml veal stock
• 50 ml cream

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Instructions

1. Peel the onion and celery and cut into fine cubes.
2. Fry the cleaned cheeks with the onions and celery in walnut oil. Add rosemary, garlic and diced tomatoes and roast vigorously. Deglaze with 1/8 of the red wine and let it reduce. Repeat the deglazing and reducing at least 6 times with the rest of the red wine. Season with salt and pepper and let simmer covered over low heat for approx. 2.5 to 3 hours.
3. Remove the cheeks, wrap in aluminum foil and let rest.
4. Strain the cheek stock and let it boil down. Leave out the bacon and butter and sauté the shallot cubes in them until translucent. Add the soaked and chopped porcini mushrooms and toss. Deglaze with white wine and fill up with veal stock and cream. Simmer briefly, puree very finely in the blender, pass through a sieve and season with salt and pepper.
5. Quarter the cheeks, arrange on a porcini mushroom foam mirror and cover with the stew.
6. Sugar snap peas go very well with this.