Summary

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

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Instructions

1. Fry the veal cheeks in a hot pan with a little olive oil and then set aside.
2. 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.
3. 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.
4. The veal cheeks are done when you can cut them with a fork.
5. Take the cheeks out of the Römertopf and cut into slices.
6. 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.
7. Season to taste and briefly heat the meat with the sauce again.
8. We have mashed potatoes as a side dish.