Braised Veal Cheeks with Cocoa Sauce
Ингредиенты
- 6 veal cheeks, trimmed of fat
- 2 tbsp (30 ml) olive oil
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 cup (250 ml) red wine
- 1 cup (250 ml) veal stock
- 2 tbsp cocoa powder, sifted
- Salt and pepper
Инструкция
- With the rack in the middle position, preheat the oven to 275°F (140°C).
- In a Dutch oven over high heat, brown the meat in the oil. Season with salt and pepper. Transfer to a plate and set aside.
- In the same Dutch oven over medium heat, soften the vegetables in the rendered fat. Deglaze with the wine. Add the veal stock and the browned meat, and bring to a boil. Cover, transfer to the oven and braise until the meat is fork-tender, about 3 to 4 hours.
- Remove the meat from the Dutch oven.
- Whisk the cocoa powder into the sauce. Adjust the seasoning. Return the meat to the Dutch oven.
- Serve with carrots and mashed potatoes.
