Summary

Ingredients

• 8 veal cheeks
• Pepper from the grinder
• sea-salt
• 2 tablespoon olive oil
• 200 g onion (s)
• 100 g carrot (s)
• 100 g celeriac
• 3 sprigs thyme
• 3 sprigs rosemary
• 400 ml red wine, dry
• 500 ml veal stock or beef stock
• 1 tablespoon tomato paste
• 1 tablespoon sugar beet syrup
• 1 bay leaf
• 8 juniper berries
• 1 tablespoon Dijon mustard

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Instructions

1. You can usually get the veal cheeks ready-to-cook at the butcher.
2. Heat the oil in a large roasting pan and fry the cheeks until golden brown on both sides. Then salt and pepper.
3. Cut the onions, carrots and celeriac into large cubes.
4. When the cheeks are seared, remove them and roast the vegetables with the tomato paste. Deglaze with red wine and beet syrup and boil down until thick. Wash the herbs and shake dry, add them to the red wine stock with the spices and pour on the veal stock. Finally, place the veal cheeks in the oven at 160 ° C for convection or hot air plus on the 2nd or 3rd rail from the bottom for 2 - 2.5 hours. Pour in red wine and / or stock in between.
5. Take the veal cheeks out of the roaster and keep warm. Pour the gravy through a sieve into a saucepan, if necessary. reduce the sauce by half. Season to taste with salt and pepper, stir in the mustard and do not boil any more.
6. I prepare the dish as much as possible the day before. The meat can then rest and take on much of the taste of the sauce. In my experience, the veal cheeks are buttery soft after 2.5 hours.