Veal: Braised Cheeks of Veal with Apple

Braised Cheeks of Veal with Apple


  • 1 tsp. salt
  • a little pepper
  • 1 dl full cream
  • 20 g butter
  • 2 dl white wine
  • 2 dl milk
  • 2 fresh eggs
  • 300 g white flour
  • saltwater
  • 150 g low-fat quark
  • 800 g veal cheeks , beim Metzger vorbestellt, pariert
  • clarified butter zum Braten
  • 1 apples, in Stücken
  • 1 onion, in Stücken
  • 100 g celery, in Stücken
  • 1 carrots, in Stücken
  • 4 dl veal stock
  • 2 tbsp. flüssiger Blütenhonig
  • 1 red-skinned apple, in Würfeli
  • 1 tbsp. parsley
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Heat a little clarified butter in a frying pan. Season the meat and brown in batches for approx. 3 mins., remove. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary. Sauté the apple, onion, carrots and celery for approx. 3 mins. Add the wine and reduce a little. Add the stock and honey. Return the meat to the pan, cover and braise on a low heat for approx. 2 hours, turning once during cooking. Remove the meat, puree the sauce and press through a sieve. Return the sauce to the pan, add the cream and bring to the boil. Add the meat and heat gently. Top with the diced apple and parsley.

Puree the flour and remaining ingredients including the salt. Cover and leave to combine at room temperature for approx. 20 mins. Press the dough in batches through a sieve into the gently boiling salted water. Allow the Spaetzle noodles to steep until they rise to the surface, remove with a slotted spoon, drain and transfer to a warmed bowl. Stir in the butter.


  • Veal
  • 2h 45 Preparation/cooking time: ca. 45m + Braise: ca. 120m
  • Servings For 4 Personen
  • Nutrition 890 Kcal