4
Veal cheek stewed with gingerbread and orange
> 60 minutes
veal cheeks
*
pot-roasting
Preparation
Brown the veal cheeks on all sides in a frying pan and add the vegetables, onion and garlic, and fry briefly. Deglaze with a splash of balsamic vinegar and the red wine, and boil for a while.
Add the stock, herbs, orange and gingerbread and simmer with the lid on for about 1.5-2 hours until the cheeks are tender and cooked.
Remove the cheeks from the pan and pour through a sieve and reduce the gravy until about 150 ml is left. Season to taste and thicken slightly if necessary.
Fry the gnocchi in butter until golden brown and season with salt and pepper.
Cut the cheeks into thick slices and fry in butter until crispy on both sides, season with salt and pepper.
Serve with red cabbage with apples and stewed pears.
Merry Christmas!
Ingredients:
- 4 pieces of veal cheeks
- 1 carrot, peeled and sliced
- 1 stalk of celery, washed and sliced
- 1 onion, sliced
- 2 cloves of garlic, sliced
- 100 grams gingerbread
- grated zest and juice of 1 orange
- balsamic vinegar
- 100 ml red wine
- 500 ml veal stock
- 2 sprigs of thyme
- ½ sprig of rosemary
Other:
- 300 gr gnocchi
- butter
- salt and pepper
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