📝 About This Recipe
Experience the pinnacle of comfort with these succulent veal cheeks, a cut prized by chefs for its high collagen content that melts into a buttery, fork-tender texture after hours of gentle simmering. Bathed in a rich reduction of Barolo wine and aromatic mirepoix, this dish represents the soul of Northern Italian slow-cooking. It is a sophisticated, deeply flavorful masterpiece that transforms a humble cut into a luxurious dining experience.
🥗 Ingredients
The Meat
- 4-6 pieces Veal cheeks (trimmed of silver skin, approximately 1.5 - 2 lbs total)
- 2 teaspoons Kosher salt (more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/4 cup All-purpose flour (for dredging)
- 3 tablespoons Grapeseed oil (or any high-smoke point oil)
The Braising Base
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (finely diced)
- 2 pieces Celery stalks (finely diced)
- 4 pieces Garlic cloves (smashed and minced)
- 2 tablespoons Tomato paste (double concentrated)
- 2 cups Dry Red Wine (preferably Barolo or Nebbiolo)
- 3 cups Veal stock (high-quality or unsalted beef stock)
Aromatics & Finishing
- 4 sprigs Fresh Thyme
- 2 pieces Bay leaves (dried)
- 2 tablespoons Unsalted butter (cold, cubed)
- 1/4 cup Italian flat-leaf parsley (finely chopped for garnish)
- 1 tablespoon Lemon zest (from one organic lemon)
👨🍳 Instructions
-
1
Preheat your oven to 300°F (150°C). Pat the veal cheeks completely dry with paper towels; moisture is the enemy of a good sear.
-
2
Season the cheeks generously on all sides with salt and pepper. Lightly dredge each piece in flour, shaking off any excess.
-
3
In a large Dutch oven, heat the grapeseed oil over medium-high heat until shimmering. Sear the cheeks in batches to avoid crowding the pan, cooking for 3-4 minutes per side until a deep brown crust forms.
-
4
Remove the cheeks from the pot and set aside on a plate. Reduce the heat to medium.
-
5
Add the onion, carrots, and celery to the residual fat in the pot. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
-
6
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells toasted.
-
7
Pour in the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Bring to a boil and let the wine reduce by half.
-
8
Return the veal cheeks and any accumulated juices to the pot. Pour in the veal stock until the meat is 3/4 submerged. Add the thyme and bay leaves.
-
9
Bring the liquid to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven.
-
10
Braise for 3 to 3.5 hours. Check at the 2.5-hour mark; the meat is done when it yields effortlessly to a fork with no resistance.
-
11
Carefully remove the cheeks from the liquid and tent with foil. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
-
12
Simmer the strained liquid over medium heat for 10-15 minutes until it reduces to a glossy, coat-the-back-of-a-spoon consistency.
-
13
Whisk in the cold butter cubes one at a time to give the sauce a professional sheen and velvety mouthfeel. Season with additional salt if needed.
-
14
Place the cheeks back into the sauce to glaze them. Serve immediately, topped with a fresh mix of parsley and lemon zest (gremolata).
💡 Chef's Tips
Don't rush the searing process; that deep brown crust is where the complex umami flavor begins. If you can't find veal stock, use a high-quality beef bone broth—avoid standard store-bought stocks which lack the gelatin needed for a rich sauce. Veal cheeks are very forgiving, but if they feel 'rubbery,' they simply haven't cooked long enough to break down the connective tissue. For the best flavor, make this a day in advance; the flavors deepen overnight, and it's easier to remove any solidified fat from the surface.
🍽️ Serving Suggestions
Serve over a bed of creamy saffron risotto (Risotto alla Milanese) for a classic pairing. Pair with a bold, tannic red wine like a Barolo or a Cabernet Sauvignon to cut through the richness. Accompany with butter-glazed root vegetables or a silky parsnip puree. A side of crusty sourdough bread is essential for mopping up every drop of the decadent sauce.