Braised Cheeks of Veal with Apple

Total time: 2hr 45m
Preparation Time: 45m

For 4 Personen

Nutritional Information

Contains 890 Kcal, 73g Protein, 82g Carbohydrates, 26g Fat


  • 800 g veal cheeks , beim Metzger vorbestellt, pariert
  • clarified butter zum Braten
  • a little pepper
  • 1 tsp. salt
  • 1 apples, in Stücken
  • 1 onion, in Stücken
  • 100 g celery, in Stücken
  • 1 carrots, in Stücken
  • 2 dl white wine
  • 4 dl veal stock
  • 2 tbsp. flüssiger Blütenhonig
  • 1 dl full cream
  • 1 red-skinned apple, in Würfeli
  • 1 tbsp. parsley
  • 300 g white flour
  • 2 dl milk
  • 150 g low-fat quark
  • 2 fresh eggs
  • saltwater
  • 20 g butter


  • 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.

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