Braised Veal Cheeks with Celery Puree

Trim cheeks and brush with Dijon mustard. Season with salt and pepper, fry in a saucepan in a little oil on all sides. Remove the cheeks from the saucepan and set aside briefly. Sauté the chopped vegetables in the cooking residue in the saucepan until well browned. Finally mix in the paradeis pulp. Pour in red wine, let it boil briefly and add the sautéed cheeks.

Fill a small bag (e.g. made of cloth) with mustard seeds, coriander, bay spice and juniper berries and close it well. Add to the meat. Close cooking pot with a lid and steam in the tube at in about 200 degrees in about 90 minutes.

Take out the finished cheeks and mash one third of the vegetables with cooking stock and veal glace. Mix in enough cold butter to make the sauce nice and creamy.

For the celery puree: rinse the celery well and soften it with the peel in salted water (or cook it in a steamer). After about 2 hours, peel the cooked celery and cut into cubes. Grind in a food processor and incorporate the cold butter. Season with salt.

Serve braised veal cheeks with celery puree on plates.

Red wine

Our tip: Use your favorite red wine for cooking!

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