Braised Cheeks with Cabbage and Boiled Potatoes

Last Updated on October 5, 2024

Another variation on beef cheeks, this time braised together with Vegetable Recipes, served topped with thickened juice along with braised cabbage and boiled potatoes.

Ingredients:

Rule for 4 servings: 5-6 pieces of beef cheeks 2 pcs medium sized carrots 1 pcs larger onion 8 pcs black peppercorns 5 pcs of allspice balls 2 pcs bean leaves parsley sprigs water pepper oil salt For kale: 1 piece of cabbage 1 pc larger onions 4-5 pcs garlic cloves 100 g of English bacon wine vinegar water cumin cumin oil salt Other: boiled potatoes as a side dish

Procedure:

Salt the cleaned, washed and thoroughly dry cheeks and then fry them in oil on all sides to coat the meat nicely, preferably right in the pot where you’re going to braise them

To the cheeks add halved onions, cleaned, peeled carrots cut into larger pieces and spices, pour water to 2/3 of the height of the meat

Bake and simmer, on low heat, for 90 minutes until tender

Pull the meat out and strain the juice, then return it to the pot and thicken it with roux to make it thicker, or just dust with flour, as one likes, simmer the thickened juice for a while

Drill the butter back into the pot

Prepare the kale; fry the cleaned finely chopped onion in the oil along with the bacon cubes, add the shredded kale, cumin, crushed garlic, sauté, stirring constantly

Spray with vinegar, season with salt, cover with water as needed and simmer until tender, again, under the lid, stirring the cabbage occasionally

Place the cooked potatoes, cabbage and cheeks on a plate, pour the juices over them and serve.

Note:

Photo: Naďa Indruchová