Veal Cheeks Braised in Their Own Juice with Roots and Dill Green Beans

For the veal cheek braised in its own juice, first clean and peel carrots, onions, garlic. Wash the leeks and cut them into leaves.

Season the veal cheeks with salt and pepper and fry them in hot fat on all sides. Add prepared vegetables and stew briefly. Deglaze with white wine and 1/4 l water. Add bay leaf and fresh rosemary and put the veal cheeks in the closed pot in the preheated oven at 200°C for 1 hour.

Remove the cooked meat and keep warm. Reduce the stock for the sauce in the pot to one third.

For the root vegetables, peel the roots and cut into julienne. Sauté with clarified butter, add some vegetable stock and stew until soft.

For the dill green beans, boil the green beans in salted water, rinse and cut into pieces about 2-3 cm long. Sauté shallots, garlic and potatoes, deglaze with white wine, fill up with stock and whipping cream and boil down. Season the green beans with dill, salt, pepper and sour cream. Serve the veal cheek stewed in its own juice.

How to cut vegetable julienne correctly and quickly, you can see in this video.

Preparation Tip:

This dish can also be prepared wonderfully with pork cheeks instead of veal cheeks stewed in their own juices, but in this case it requires a third less cooking time.

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