Braised veal cheek in red wine is a classic dish that has been enjoyed for generations. This flavorful dish is perfect for a special occasion or a dinner party, or simply for a delicious and hearty meal at home.

The foundation of the dish is the veal cheek, which is a cut of meat that is often overlooked by many home cooks. Veal cheek is actually a very versatile cut of meat that is full of flavor, tender and juicy.

When braised in red wine, the flavors of the veal cheek are enhanced, producing a hearty and satisfying meal that is sure to impress your family and friends. The dish is cooked slowly in a combination of red wine and beef or chicken stock, ensuring that the meat is tender and flavorful.

The key to making a delicious braised veal cheek in red wine is to use high-quality ingredients. Look for a good quality veal cheek that has been raised humanely and without antibiotics or hormones. Choose a full-bodied red wine that is suitable for cooking, such as a Merlot or Cabernet Sauvignon.

To begin, season the veal cheek generously with salt and black pepper. Heat some oil in a large Dutch oven or heavy-bottomed pot over medium-high heat and sear the veal until it is browned on all sides. This will help to develop flavor and lock in the juices.

Next, remove the veal cheek from the pot and set it aside. In the same pot, add chopped onions, carrots and celery, and cook until they are soft and caramelized. Add garlic and cook for another minute or two until fragrant.

Deglaze the pot with red wine, scraping up any brown bits from the bottom of the pot. Add the veal cheek back to the pot along with beef or chicken stock, bay leaves, thyme and rosemary. Bring to a boil, then reduce the heat to a gentle simmer and cover the pot.

The veal cheek should cook for around two to three hours, or until it is fork-tender. As it cooks, the red wine and stock infuse the meat with their flavors, creating a rich and hearty dish that is perfect for cool evenings.

Once the veal cheek is cooked, remove it from the pot and set it aside. Strain the cooking liquid and return it to the pot, cooking over medium-high heat until it has reduced and thickened slightly.

Serve the veal cheek topped with the reduced sauce, along with mashed potatoes or polenta, and your favorite vegetables or salad.

In conclusion, braised veal cheek in red wine is a classic dish that is perfect for a variety of occasions. With its delicious combination of tender veal, flavorful red wine and aromatic herbs, this dish is sure to satisfy even the most discerning of palates. Give it a try and impress your family and friends with your culinary skills.

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