Braised Veal Cheeks with Vegetable and Thyme Polenta

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Credit: Michael Maddox
The National Culinary Review, February 2009


4 oz. flour
1 T. salt
1 t. black pepper
1/2 t. dried rosemary
6 lbs. veal cheeks, cut in 2-inch (5-cm) portions
1 fl. oz vegetable oil
6 oz. onions, chopped
4 oz. celery, chopped
24 fl. oz. brown beef stock Roux, as needed
Salt and pepper, to taste
Vegetable and Thyme Polenta (recipe follows)

Vegetable and Thyme Polenta
6 cups chicken stock, divided
3 cups polenta (coarse cornmeal)
3 T. thyme
2 t. salt
6 cups milk
1 cup sun-dried tomatoes
2 cups pearl onions
2 cups mushrooms


1) Combine flour, salt, pepper and rosemary. Dredge veal cheeks in seasoned flour.

2) Heat oil in heavy brazier; brown veal cheeks well. Remove; hold in warm place.

3) Add onion and celery to brazier; sauté lightly.

4) Return veal cheeks to pan. Add stock. Cook in 300°F oven until done, approximately 2 1/2 hours.

5) Remove veal cheeks from liquid; skim off excess fat.

6) Bring liquid to on stove top. Thicken with roux to the desired consistency; simmer 15 minutes. Strain sauce; adjust seasonings. Return veal cheeks to sauce; simmer 5 minutes.

Vegetable and Thyme Polenta
1) in heavy saucepan, whisk 3 cups chicken stock, polenta, thyme and salt.

2) Stir over medium heat until mixture comes to a simmer.

3) Gradually whisk in remaining 3 cups chicken stock and milk. Bring to a boil, whisking polenta often.

4) Reduce heat to low; cover, cool until polenta is thick, soft and creamy, stirring often, about 30 minutes.

5) Saute sun-dried tomatoes, pearl onions and mushrooms for 3-5 minutes, until tender.

6) Fold vegetables into polenta.

7) Serve under veal cheeks.


8 Servings


Beef, Main Dish, The National Culinary Review

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