Braised Calf's Cheeks with Vegetables

by Stefan Kolsch

baste with the sauce until it is syrupy and the meat is glazed


800g Calf's Cheeks
Fine Sea salt
Freshly milled White Peppercorns
2 tbsp Olive Oil
2 large Shallots (peeled)
1 Onion (cut into wedges)
1 Leek (sliced)
12 cloves of Garlic (peeled)
2 Bay Leaves
1 stalk of Celery (diced)
4 whole Cloves
½ tsp White Peppercorns
½ tsp Ground Cumin
½ Savoy Cabbage (quartered)
500ml Dry White Wine
350ml Cider
A few snipped Chives

Braised Calf's Cheeks with Vegetables


Preheat the oven to 150°C/Gas 2 and season the cheeks with salt and white pepper. Heat the oil in a large flameproof pot over a medium heat and sear the cheeks on all sides then transfer to a plate.

Add to the pan the remaining ingredients, up to and including the cumin, and stir until the onion starts to brown. Add the cabbage, cook until wilted and browned slightly, half of the wine and three quarters of the cider. Return the Cheeks to the pot, cover and braise in the oven for around 2½ hours, or until the meat is very tender.

Remove the Cheeks and vegetables from the juices and set aside to keep warm. Strain the juices, return to the pot, add the remaining wine and cider and bring to a boil. Reduce to a thick consistency and return the Cheeks to the pot and simmer, basting with the sauce until it is syrupy and the meat is glazed.

Serve with polenta or couscous

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