Braised veal cheecks for canning
A wonderful braised dish. The veal cheeks become very tender through braising and can be cut with a fork. With the port wine jus, the veal cheeks taste simply wonderful. This is an excellent dish for the holidays for a larger party, since most of it can be prepared the day before and just needs to be reheated for the holiday meal.
Send shopping list to Bring!Preparation
1. Prepare the meat
- 5200gVeal cheeks
- 16tbNutural oil
Parry the veal cheeks and set the cuttings aside. At the same time as paring, fry the parted veal cheeks in a frying pan with the oil until golden brown on both sides (heat level 6/9) and then put aside covered in a bowl. Do not use the juices in the frying pan for the sauce.
2. Prepare the mirepoix
- 6pcCarrots
- 1pcCeleriac
- 2pcLeek
- 8pcOnions
- 10pcGarlic (fresh)
Wash the carrots and celeriac, remove the stalks and cut into rough pieces with the peel and set aside together. Cut the leeks in half with the greens, wash well between the leaflets, then set aside roughly chopped together with the unpeeled onions and garlic.
3. Prepare sauce base
- 15vol lCooking pot (Vol L = minimum cooking pot volume in liters)
- 8tbNutural oil
- 200gTomato paste (Tomato purée)
- 2000mlRed wine
- 1000mlPort wine
- 3400mlVeal stock (unsalted, homemade)
Fry the meat trimmings with the oil in a large cooking pot until golden brown (heat level 7/9). Add the carrots and celeriac and continue to sauté. Add the rest of the vegetables and sauté as well. Make sure that nothing burns on the bottom of the pot. For the vegetables to develop roasting aromas, they need to be roasted just a little light brown. Add tomato paste directly to the bottom of the pot and roast briefly without turning black. Mix the vegetables with the tomato paste and deglaze and glaze 2 to 3 times with the red wine and port wine. When most of the wine has reduced, deglaze with the stock.
4. Prepare the sauce
- 8pcCarrots
- 8pcRosemary sprig (fresh)
- 8pcBay leaf (fresh or dried)
- 40pcPeppercorns
- 16pcJuniper berries
- 20gSalt
- 6gPepper (freshly grounded)
- 6tbLiquid honey
- 30gBalsamic vinegar
Add the spices and the sautéed veal cheeks with the meat juices to the sauce and cook covered for 2 h on low heat. Make sure that the veal cheeks are completely covered with the stock. Halfway through cooking, skim off the foam and cloudy substances with a soup ladle. After 2 h, remove the veal cheeks from the sauce and set aside covered in a bowl. Strain the sauce first through a funnel strainer and then through a fine sieve. Discard the overcooked vegetables and seasonings. Peel and quarter the carrots lengthwise and add to the sauce. Cook the sauce with the carrots on medium heat for about 1 hour. Then season with salt, pepper, honey and the balsamic vinegar.
5. Canning, storage and shelf life
- 18pcWeck gourmet jar (450 ml | 15.2 oz volume)
- 18pcPreserving rubber rings (112 x 128 mm)
- 54pcWeck clamps
Sterilize the canning jars, lids and rubber rings in a steamer at 100° C | 210° F or in boiling water for 10 min and inverted to dry on a clean kitchen towel. After sterilizing, do not touch the inside of the canning jar and lid or the rubber ring with your fingers. A pair of PVC-coated frying tweezers will help (they must be sterile, too, of course). Fill each of 2 veal cheeks and 3 carrots into the sterile, dried canning jars and top with sauce. Fill the jars to a maximum of 1 cm | ⅖ in below the rim of the jar. Make sure that the rim of the preserving jar remains clean and dry. Fit the lid with the rubber ring and close the canning jar with the lid and 3 clips. Boil down in a steamer or canning jar at 100° C | 210° F for 60 min. Let the canning jars cool down in the steamer after canning. Then, to be on the safe side, repeat the canning process within 12 h to 24 h at 100° C | 210° F for 60 min. Do not remove the clamps until the jars have cooled down. For each canning jar, check that a vacuum has been established and that the lid and rubber ring have a firm grip. The canning time refers to canning jars with a volume up to 500 ml | 16.9 oz. If larger canning jars are used, the canning time increases by 15 min per 500 ml | 16.9 oz. Label the canning jars with recipe name and filling date. Shelf life is at least 6 months if properly canned and the canning jars are stored in a cool and dark place (for example, cellar).
6. Preparing 1 portion
- 1pcCanning jar with veal cheeks (450 ml | 15.2 oz volume)
- 30gButter (unsalted)
- 1dsBalsamic vinegar
- 2pnSalt
- 1pnPepper (freshly grounded)
When opening the canning jar, check to see if there is a vacuum. Then do a smell and visual test (if there is no vacuum, strange smell or weird coloring, discard the content and do not use it under any circumstances). Simmer the sauce with the veal cheeks and carrots in a covered cooking pot for 10 min (to be on the safe side against the botulinum toxin). Then remove the veal cheeks and carrots from the sauce and set aside. Add the cold butter in small cubes to the sauce one at a time, stir in and use to lightly bind the sauce. Season to taste with salt, pepper and possibly balsamic vinegar. Add veal head cheeks and carrots to the sauce again. Serve with mashed potatoes or celeriac puree.
