RCP: Veal Cheeks

Braised Veal Cheeks....... a meat soft like butter!

Ingredients (serves 4):
1kg veal cheeks
500ml red wine
500ml veal/chicken/vegetable broth
400g carrots
1 onion
1 carrot
1 leek
1 celery
1 parsnip
1 tbsp piment (pimento)
1 bunch rosemary/thyme
3 leaves laurel (bay)

Preparation

P.S. .......and taste better on Day 2

[Jenise]

Great dish, Martin. Are cheeks something you can walk into your local butcher and buy? Not so here, that cut all goes to restaurants.

Yes Jenise, it is very, very difficult to buy in Berlin. Since 2-3 months the luxury department store KaDeWe offers veal cheeks. I have never seen them before.
But you have to know, that a lot of TOP Restaurants offers veal or beef cheeks. Mostly braised 48h. at 60C or 140F. So, that is maybe the reason based on customer request that KaDeWe offers this meat. Of course, for restaurants it is much easier to get this kind of meat.

BTW, if you come to Berlin you have to go to the KaDeWe, besides to come to diner to me, the food-department is just like paradise.........

http://www.kadewe-berlin.de/index2_engl.php