Veal Cheeks from Römertopf Without Much Effort
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 veal cheeks
- 2 medium carrot (s), finely chopped
- 0.25 ¼ celeriac, finely chopped
- 1 stalk celery, finely chopped
- 2 medium onion (s), quartered
- 2 cloves garlic
- 1 tablespoon, heaped tomato puree
- 3 bay leaves
- 2 carnation (s)
- 300 ml red wine, strong
- 200 ml bouillon
- salt and pepper
- Herbs at will
- olive oil
Print Recipe
Pin Recipe Instructions
- Fry the veal cheeks in a hot pan with a little olive oil and then set aside.
- Fry the onions, garlic and the chopped vegetables in the same pan. Add the tomato puree and roast well again. Deglaze with red wine, reduce a little and then add the bouillon. Season to taste with salt, pepper and herbs.
- Put everything in the soaked Römertopf, place the veal cheeks on top, cover and place in the cold oven. Set the oven to 190 degrees and stew for about 2 hours and 15 minutes.
- The veal cheeks are done when you can cut them with a fork.
- Take the cheeks out of the Römertopf and cut into slices.
- If you want, you can pass the vegetables and the sauce through a sieve or serve the vegetables. We decided not to forego the vegetables.
- Season to taste and briefly heat the meat with the sauce again.
- We have mashed potatoes as a side dish.
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