Braised Veal Cheeks with Onion and Carrot
Veal cheeks provide complete protein, iron, and zinc, while slow braising makes the collagen-rich meat tender. Onion and carrot mellow the rich flavor, and dried porcini add an earthy aroma when included.
Trim the veal cheeks (800 g) of any membranes and tendons if needed. Rinse the meat briefly only when necessary, then pat it thoroughly dry with paper towels. Season the cheeks with table salt (to taste) and some of the black pepper (2 g), reserving a little for the braise.
Heat a heavy-based skillet and melt the butter (20 g). Lightly brown the cheeks on both sides until a delicate crust forms, then transfer the meat to a lidded pot or braising pan.
Peel the onion (120 g) and carrot (120 g), then cut them into large pieces. Fry the vegetables in the same skillet used for the meat, then transfer them to the cheeks.
Add the bay leaf (1 g), the reserved black peppercorns, and the dried white mushroom (10 g) if desired. If you like, add a little dried vegetable-and-herb seasoning after checking the label for added sugar or starch. Taste the liquid and add more salt if needed.
Pour in hot water (1000 g) until it completely covers the cheeks. Cover the pot and braise over very low heat for about 2 hours, until the meat is very tender. The lid can remain closed throughout.
Serve the cheeks hot; the onion and carrot can be served with the meat or removed before serving. Cauliflower is a suitable side dish.
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