Almost every housewife has her own special way of cooking beef meat. Various "clippings" are prepared in different ways: in the oven, slow cooker, in a pan. Someone fries the meat until crisp, and someone leaves it half-baked. It all depends on personal preferences.
However, many dishes are prepared from familiar “clippings”. And to please yourself and loved ones with an exclusive dish, you have to try. In such cases, you can resort to the best recipes for calf cheeks, which are presented in our article.
Stewed calf cheeks with baked potatoes
In order to cook calf cheeks at home, it is not necessary to be a chef or culinary ace with many years of experience. The main thing is to get fresh, high-quality calf cheeks, beef is also suitable. Another important point: if you are going to cook this dish for the first time, be sure to follow the recipe when cooking calf cheeks.
What products will be required:
- Calf cheeks - two pieces.
- Onion - two heads.
- Young potatoes - five pieces.
- Garlic - three cloves.
- White pepper - on the tip of a knife.
- Thyme - four branches.
- White wine - one hundred milliliters.
- Rosemary - four branches.
- Olive oil - five tablespoons.
- Salt - a couple of pinches.
Cooking calf cheeks
Peel red onion heads, wash and chop into small cubes. Peel the garlic cloves and pass through the garlic clove. Rinse cheeks, cut films, as well as muscles. Pour olive oil into a pan, heat over a fire and lightly fry the meat on each side. Then put chopped onions and garlic, fresh sprigs of rosemary and thyme in a pan with cheeks, salt, mix and continue to fry to your taste.
Then pour dry wine into the pan, cover it loosely and simmer on the smallest fire for about two, two and a half hours. During the time that the calf cheeks languish, it is necessary to prepare young potatoes, for a start it must be well washed under running water with a sponge. The peel can not be cut. Grate each potato with chopped garlic and put on a baking sheet covered with foil. Sprinkle a little potatoes with olive oil, sprinkle with herbs thyme and rosemary and send to the oven.
The temperature in the oven should be one hundred and ninety degrees. Potatoes need to be baked for about thirty minutes. After cooking, you need to arrange the dish. It is necessary to take a plate and put portionwise stewed veal cheeks on it, as well as baked young potatoes and serve. After cooking, the meat becomes tender, juicy and very tasty.
In the sauce "Demiglas"
To prepare calf cheeks in this way even a novice housewife can do it. The process will take, of course, some time and you will have to try, but the result is worth it. Let’s take a look at how to cook calf cheeks.
Essential Ingredients:
- Veal cheeks - five hundred grams.
- Champignons - three hundred grams.
- Cherry tomatoes - two pieces.
- Ready sauce "Demiglas" - five hundred milliliters.
- Eggplant - one piece.
- Onion - two heads.
- Zucchini - one thing.
- Butter - one hundred and fifty grams.
- Thyme - two branches.
- Black pepper - a pinch.
- Olive oil - ten tablespoons.
- Flour - one glass.
- Oregano - half a teaspoon.
- Tomatoes are two.
Cooking cheeks in sauce
Wash and dry the meat with paper towels. Then sprinkle with ground white pepper and roll in wheat flour. Pour half olive and fifty grams of butter into a non-stick pan. Heat on fire and fry meat on both sides. Then put the roasted veal cheeks in a refractory baking dish and pour five hundred milliliters of the finished Demiglas sauce evenly on top. Place in an oven heated to one hundred and ninety degrees for about two and a half hours.
While the veal cheeks are baked in the sauce, you need to prepare the rest of the ingredients. Wash all vegetables indicated in the recipe under a tap. Next, cut the tomatoes into rings, and zucchini and eggplant, without peeling, in half rings. Sprinkle with olive oil, salt to taste, add thyme sprigs, a pinch of ground pepper and oregano, mix all the ingredients. Carefully wrap in a sheet of foil for baking, place on a baking sheet and place in the oven with a temperature of one hundred and ninety degrees for half an hour for baking.
It remains to cook mushrooms and onions. Put fifty grams of butter in a pan and put on fire. When the pan warms up, put finely chopped onions in it and lightly fry, and then add the mushrooms cut into slices. Fry until all the moisture has evaporated from the mushrooms.
From the oven, get the shape with the calf cheeks in the sauce. Remove the meat from the sauce and place in a pan with mushrooms and onions. Add fifty grams of butter and simmer until the desired consistency. After preparing all the components, you need to arrange the dish. On a large flat plate, place portioned veal cheeks with mushrooms and oven-baked vegetables. A delicate and juicy dish can be served at the table.
Cheeks in lingonberry marinade with onions
Onions and lingonberries are the best suited for marinating meat, and especially for veal. Lingonberry acid will make the meat much juicier and softer.
Essential Ingredients:
- Veal cheeks - one kilogram.
- Lingonberry - two hundred grams.
- Allspice, ground - ten grams.
- Onion - two heads.
- Salt is half a teaspoon.
Marinade cheeks
Wash and dry the veal cheeks well. Now you need to cook the marinade. Peel the onion, rinse and place in a blender bowl. Wash lingonberries and pour them to the onion. Sprinkle with allspice and grind to a porridge-like homogeneous mass.
Coat all veal cheeks with the resulting marinade, put in a glass bowl and leave to marinate for one and a half to two hours. Then you need to take a baking sheet and cover it with a sheet of foil for baking. Put the pickled cheeks on it, salt it and wrap it in foil with the marinade.
Preheat the oven to two hundred and twenty degrees and place the pan in it for twenty minutes. Then reduce the temperature to one hundred eighty degrees and bake for another forty minutes. Remove the veal cheeks in the lingonberry marinade with onions from the oven and let them cool for twenty minutes. Then put them portionwise on a plate with vegetable salad or with fried potatoes. Serve on the table.
Red Wine Cheeks
Of course, such a dish does not appear often at home, since many do not know how to cook it correctly. Although it is prepared quite simply, and if you follow the recipe, you will get soft and tender meat as a result.
List of required products:
- Veal cheeks - six hundred grams.
- Parsley - five grams.
- Red wine - three hundred milliliters.
- Red onion - fifty grams.
- Vegetable broth - half a liter.
- Champignons - one hundred grams.
- Celery - seventy grams.
- Olive oil - two tablespoons.
- Leek - fifty grams.
- Thyme - two stems.
- Carrots - two hundred grams.
- Dill - five grams.
- Bay leaf - two pieces.
- Rosemary - two stems.
- Garlic is half the head.
- Allspice - half a teaspoon.
- Black pepper - a couple of pinches.
- Onions - one hundred and fifty grams.
- Salt.
Cooking process
Cut the film from the cheeks, muscles, wash, dry and fry on both sides to a crust in a preheated pan with olive oil. Put in a refractory form. Chop onions in half rings, grate half the carrots, finely chop the celery stalks. Place everything in a pan, fry until golden and spread over cheeks.
Cut the cloves of garlic in half and evenly spread on top of onions and carrots. Pour wine and put on a small fire. After boiling, cook for twenty minutes. Next, pour the vegetable broth into the baking dish, sprinkle with allspice, put bay leaf, rosemary and thyme. Cover tightly and place in the oven, preheated to a temperature of one hundred and seventy degrees, and leave to simmer for about four and a half hours.
Finished veal cheeks cut into pieces and put in a saucepan. Strain the sauce through a sieve and pour into a saucepan. Add carrots and cook for twenty minutes. Then add chopped champignons for ten minutes and leek. The last to put in the stewpan chopped red onions and finely chopped parsley and dill. Sprinkle with pepper and salt to taste. Cover and simmer another five minutes. Recipe-prepared veal cheeks in red wine are ready.