Braised Veal Cheeks with Grilled Ramps and Porcini Recipe

Name: Braised Veal Cheeks with Grilled Ramps and Porcini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds trimmed veal cheeks, 8 pieces in all (trimmed of any excess fat and sinew); Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 carrots, peeled and roughly chopped; 4 cloves garlic, smashed; 1 onion, chopped; 2 cups white wine; 2 cups water; 2 fresh bay leaves; Grilled Ramps and Porcini, for accompaniment (recipe follows); 20 to 24 ramps, rinsed and trimmed; 4 porcini mushrooms, smaller than a tennis ball, bigger than a golf ball, wiped clean and halved lengthwise; Extra-virgin olive oil, for grilling and drizzling; Kosher salt and freshly cracked pepper

Servings: persons

2 pounds trimmed veal cheeks, 8 pieces in all (trimmed of any excess fat and sinew)
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 carrots, peeled and roughly chopped
4 cloves garlic, smashed
1 onion, chopped
2 cups white wine
2 cups water
2 fresh bay leaves
Grilled Ramps and Porcini, for accompaniment (recipe follows)
20 to 24 ramps, rinsed and trimmed
4 porcini mushrooms, smaller than a tennis ball, bigger than a golf ball, wiped clean and halved lengthwise
Extra-virgin olive oil, for grilling and drizzling
Kosher salt and freshly cracked pepper

1
Preheat the oven to 350F.
2
Season the cheeks liberally with salt and pepper on both sides.
3
Using 2 saute pans to avoid crowding, heat 2 tablespoons olive oil in each pan over high heat.
4
Sear the veal cheeks for 2 to 3 minutes per side, or until caramelized.
5
Transfer to a braising dish.
6
Divide the carrots, garlic, and onion between the pans and saute just until they get a hint of color, 2 to 3 minutes.
7
Deglaze the pans with the wine and empty the vegetables and the wine into the braising dish with the meat.
8
Add the water and bay leaves.
9
Cover the dish with foil or a heavy, tight-fitting lid and braise for 2 1/2 to 3 hours, or until meltingly tender.
10
Transfer the veal cheeks to a plate and strain the liquid through a fine-mesh sieve into a clean pan.
11
Bring to a boil, then reduce to a brisk simmer.
12
Reduce the braising liquid until it becomes a syrupy glaze and measures 1/2 cup.
13
Add the veal cheeks to the pan and warm through in the liquid.
14
Place 2 cheeks on each of 4 plates and spoon the remaining glaze over the top.
15
Serve with the Grilled Ramps and Porcini.
16
Preheat the grill on high or light a hot charcoal fire.
17
Rub the ramps and mushrooms with olive oil and season with salt and pepper.
18
Lay a piece of foil down on half of the grill.
19
Place the ramps on the grill with the tops resting on top of the foil, the bulbs on the grate.
20
Place the mushrooms, cut-side down, directly on the grill.
21
Grill, turning frequently, until tender and browned in spots.
22
Drizzle with olive oil and serve with the veal cheeks.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds trimmed veal cheeks, 8 pieces in all (trimmed of any excess fat and sinew), Kosher salt and freshly ground pepper, 1/4 cup extra-virgin olive oil, 2 carrots, peeled and roughly chopped, and more.

Yes, Braised Veal Cheeks with Grilled Ramps and Porcini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Veal Cheeks with Grilled Ramps and Porcini

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