2020-08-13 / test@t

Veal cheeks with baked potatoes and chanterelles

We usually eat veal cheeks only in restaurants. And it's a pity. This is a cheap, understandable, uncomplicated dish, the main thing when cooking is not to rush. Let the cheeks sit for 24 hours in the oven at low heat. It takes a long time, but the oven will do all the work for you, and as a result, the cheeks will literally turn into a souffle. You just have to beat this meat tenderness with the help of ruddy potatoes and creamy sauce with chanterelles. And who said that there is no such thing as delicious at home as in a restaurant?

Veal cheeks with baked potatoes and chanterelles
  • 1 kg prepared veal cheeks
  • 800 g potatoes
  • 200 g of chanterelles
  • 2 tbsp extra virgin olive oil
  • 200 g sour cream (20%)
  • 100 ml heavy cream
  • 1-2 tbsp flour
  • 50 g good ghee
  • salt pepper
  • fine spinach for garnish
  • 80 g of leeks
  • veal cheeks 1 kg 200 g
  • 70 g carrots
  • 1-2 cloves of garlic
  • 70 ml of wine
  • 30 ml dark beer (best porter)
  • 800 ml chicken stock
  • 60 g good butter or ghee
  • 2 sprigs of thyme
  • salt pepper


Step 1
Rinse the cheeks thoroughly, combine in a baking dish with chopped leek, onions, carrots and crushed garlic cloves.
Step 2
Pour the cheeks with broth, beer and wine, salt and pepper, cover with foil and send to the oven preheated to 100C for 24 hours.
Step 3
Wash the potatoes thoroughly with a brush, cut them in half, put them in a baking dish, add ghee and send them to a temperature of 180C for 1 hour.
Step 4
Fry the chanterelles in a pan, add cream, sour cream and flour for the sauce to them, season with salt and pepper.
Step 5
Put chopped veal cheeks on a plate, pour over the resulting sauce. Place potato slices and chanterelle sauce nearby. Sprinkle with spinach leaves and serve.
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