1kg of cheek of veal,
1 large onion, partially crushed and stuck with 4-5 cloves
I large celery stalk
I carrot broken in half
1 meat stock cube
salt
Roughly chop together 2 red onions
1 celery stalk
2 garlic cloves
a small bunch of parsley
2 hot chillies
tomato

Methods:

Two hours before starting the cooking,put the cheek in a container and leave under a fine stream of running water.

After which take a pan, put in enough cold water to eventually cover the cheek,add the onion, celery,carrot,stock cube and a pinch of salt,bring to the boil.

When the liquid reaches a rolling boil, with great care,introduce the cheek and adjust the heat to simmer,cover and cook for about 45 minutes.

In the meantime,in another pan cook the chopped vegetables in the oil over a medium heat until golden,stirring to avoid sticking,for 20 minutes.

Add the tomato,cover and cook slowly for 20 minutes.

Lift the cheek from the stock and drain,leave to cool a little,cut away the superfluous fat with a knife,cut into small pieces (like tripe) then add to the pan with the boiling sauce.

Stir well to mix, reduce the sauce a little over a high heat for 4-5 minutes then lower the heat, cover and cook for a further 20 minutes or until the cheek is very tender and almost jelly-like.Serve with boiled beans (or boiled diced carrots) on the same plate to mix with the cheek’s sauce.

5 lb veal cheeks
2 cup red wine
2 cup Madeira
2 1/2 cup finely-chopped onions
1 1/2 cup finely-chopped celery
1 1/2 tbl minced garlic
2 x bay leaves
2 sprg fresh rosemary
1 tsp whole black peppercorns
1/4 cup vegetable oil
1 1/2 tsp salt
Freshly-ground black pepper to taste
1 cup finely-chopped carrots
1 cup water
3 tbs tomato paste
1 1/2 tsp Essence
(see Bayou Blast recipe)
1 tsp Italian seasoning
1/4 tsp crushed red pepper or more to taste
Creamy Polenta II

Instructions

Using a very sharp knife, trim the extra fat and the tough silver skin from the veal cheeks.You should have approximately 3 pounds of cleaned meat remaining.Transfer the cheeks to a large non-reactive bowl or casserole and add 1 cup of red wine,1 cup of the Madeira,1/2 cup of the onions,1/2 cup of the celery,1/2 tablespoon of the garlic,bay leaves,rosemary and peppercorns.Stir gently to blend and make sure that the wine covers the meat,cover the bowl with plastic wrap,and refrigerate overnight or at least 8 hours.Preheat the oven to 275 degrees.

In a large, oven proof Dutch-oven or rondeau,heat oil over high heat until almost smoking.Remove meat from marinade,pat dry,and season on both sides with some of the salt and pepper.Sear meat in hot oil,in batches if necessary,until well browned on all sides.Remove from pan and set aside.
Add remaining onion and celery to the pan along with the carrots and cook for about 6 minutes, stirring frequently until vegetables are very soft and beginning to caramelize.Add remaining garlic and cook 2 minutes.

Strain the marinade and add to pan along with remaining red wine and Madeira.(Discard vegetables). Bring to a boil, skim any foam off top of liquid, and add water, tomato paste, Essence, Italian seasoning, and crushed red pepper and return to a boil.

Add meat and any accumulated juices stir well cover tightly, and place in the oven.Cook for 4 1/2 to 5 hours, undisturbed, or until cheeks are very tender.Taste and adjust seasoning if necessary and serve over hot polenta.This recipe yields 6 servings.