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Braised Veal Cheek with Mashed Potatoes

Braised Veal Cheek with Mashed Potatoes is an elegant main course slow-cooked in Barolo wine and served on creamy mashed potatoes.
Recipe Braised Veal Cheek with Mashed Potatoes
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 4 hours
  • Servings for 2 people

Picture a beautifully set table and the special atmosphere of an evening with friends or family: this braised veal cheek recipe with creamy mashed potatoes will be the star of your menu. This elegant veal cheek dish will win over even the most demanding palates, bringing incredibly tender, succulent meat to the table thanks to slow braising in red wine. Every bite holds the depth and warmth that only the great classics can give, perfect for a special dinner with braised meat or to surprise your loved ones on an anniversary, a holiday or an unforgettable Sunday.

You will discover how to braise veal cheek so that it turns out wonderfully soft and full of aroma, while fluffy mashed potatoes for roasts complete the plate, perfectly balancing the depth of the red wine sauce. The secret of this tender veal cheek in red wine lies in the slow cooking: let the meat take on flavor and soften little by little in the pot, for a meal that will leave all your guests feeling pampered and satisfied.

If you want to vary things or are looking for ideas for other veal cheek main courses, we suggest you also try the refined Braised Veal Cheek with Mushrooms or the surprising Veal Cheek with White Wine and Porcini. For lovers of classic flavors, the Red Wine Braise Without Marinating or the outstanding Stracotto (Italian Pot Roast) are perfect. And if you want to experiment with different cuts, don’t miss the Braised Pork Cheek with Mushrooms.

Now it’s time to head to the stove and learn how to cook veal cheek until tender: follow this braised meat with mashed potatoes recipe to bring a truly outstanding main course to the table.

Ingredients for 2 people

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Method

  1. To make the Braised Veal Cheek with Mashed Potatoes, start by washing, trimming and cutting the celery, carrot and onion into large chunks. Place the veal cheek in a large pot, then pour over 150 ml of Barolo and 300 ml of water, so that the liquid covers about half of the meat.
    Braised Veal Cheek with Mashed Potatoes, step 1: veal cheek in a pot with Barolo and water
  2. Add a few cloves, the celery, the carrot and the onion to the pot. Season with salt, add a sprinkle of pepper and cook over low heat for 4 hours, taking care to add more wine and some water from time to time.
    Braised Veal Cheek with Mashed Potatoes, step 2: veal cheek braising with celery, carrot, onion and cloves
  3. Half an hour before the meat is done, make the mashed potatoes. Wash the potatoes and cook them in plenty of lightly salted water for about 15-20 minutes. When they are ready, drain them, let them cool slightly and peel them.
  4. Press them through a potato ricer and transfer the puree to a small saucepan. Add a pinch of salt, a sprinkle of pepper, a knob of butter, the milk and the Parmigiano. Place over the heat and stir to combine.
    Braised Veal Cheek with Mashed Potatoes, step 4: mashed potatoes with butter, milk and Parmigiano in a saucepan
  5. Spoon the mashed potatoes onto the serving plate to form a bed and set the braised cheek in the center. Strain the cooking liquid from the meat through a sieve to remove the vegetables and spices, and use it to moisten both the meat and the mashed potatoes. Finally, serve the Braised Veal Cheek with Mashed Potatoes piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can also make Braised Veal Cheek with Mashed Potatoes with other cuts of veal, such as lean boneless meat, or with beef.

Tips

For an even more flavorful Braised Veal Cheek with Mashed Potatoes, you can use less water.

Storage

Braised Veal Cheek with Mashed Potatoes should be eaten as soon as it is ready.

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