Meat , Main dishes

Orange-Braised Veal Cheeks

Preparation 20 min
Cooking 3 h 30 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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Orange-Braised Veal Cheeks 🍊

This is the kind of Saturday-night recipe that makes your intentions crystal clear. You’re hosting, the good plates are out, and the goal is simple: bold flavor. These orange-braised veal cheeks deliver exactly that. Ultra-tender meat, a deep, glossy sauce, and a sweet-savory twist that walks the line between classic French comfort and confident Asian inspiration. A dish made to impress, without turning dinner into a stressful production.

Red wine brings structure, soy sauce and hoisin add depth and umami, ginger wakes everything up, and orange ties it all together with just the right balance of freshness and roundness. After a few hours of gentle simmering, the veal cheeks become spoon-tender and the sauce reduces into a rich, crave-worthy concentrate.

Served over a parsnip and green pea purée, generously coated in sauce and finished with a touch of orange zest, these orange braised veal cheeks become the centerpiece of a meal where everyone slows down, lingers a little longer, and goes back for seconds. A perfect recipe for entertaining, indulging, and turning a simple weekend into a memorable night around the table. 🍷

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Tips & Tricks for Orange-Braised Veal Cheeks Even More Decadent 🍊

✅ Sear the meat properly

Take the time to really brown the veal cheeks at the start. Proper searing builds depth and complexity in the final sauce.
Avoid overcrowding the pot so the meat browns instead of steaming.

✅ Make-ahead friendly

Orange-braised veal cheeks are perfect for cooking ahead. Prepare the dish up to 48 hours in advance, let it cool completely, then refrigerate directly in its sauce.
Reheat very gently over low heat or in the oven, covered, adding a small splash of veal stock or water if needed. The meat will stay ultra-tender and the sauce even more flavorful.

✅ Storage

Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently to preserve the melt-in-your-mouth texture of the veal.

✅ Freezing

Freezing is possible, but it may slightly affect the ultra-tender texture of the veal cheeks.

✅ Substitutions

Substitute veal cheeks with beef cheeks or a well-marbled chuck roast, adjusting the cooking time and liquid as needed.
Use a rich beef stock if veal stock is not available.

✅ Suggested sides

Parsnip purée, mashed potatoes, or celeriac purée to soak up the sauce.
Roasted root vegetables or crisp green beans to balance the richness.
Warm rustic bread to mop up every last drop of sauce.

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Ingredients for Orange-Braised Veal Cheeks 🍊

2 to 3 tsp olive oil
8 veal cheeks, trimmed
1 large red onion, finely chopped
4 garlic cloves, finely chopped
500 ml (2 cups) red wine
60 ml (¼ cup) soy sauce
3 tbsp hoisin sauce
2 tbsp freshly grated ginger
1 tbsp brown sugar
Zest of ½ orange, plus extra for garnish
Juice of 2 oranges
About 750 ml (3 cups) veal stock
Salt and freshly ground black pepper

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Preparation

Heat a large pot over medium heat. Add the olive oil and sear the veal cheeks for 3 to 4 minutes per side, until nicely browned. Season generously with salt and pepper. Remove from the pot and set aside.
In the same pot, add the onion and garlic. Cook for 3 to 4 minutes, adding a little more oil if needed. Deglaze with the red wine, scraping the bottom of the pot to release all the flavorful bits.
Return the veal cheeks to the pot. Add the soy sauce, hoisin sauce, ginger, brown sugar, orange zest and orange juice. Pour in enough veal stock to fully cover the meat. Season with salt and pepper, then stir well.
Bring to a boil, reduce to low heat and simmer gently for about 3 hours, partially covered. Baste and turn the veal cheeks occasionally during cooking.
Serve over a parsnip and green pea purée, generously spooned with sauce. Finish with a touch of fresh orange zest just before serving.

Frequently asked questions

Veal cheeks come from the cheek muscles of the animal, a well-worked cut that is naturally rich in connective tissue. This makes them ideal for slow cooking, as they become incredibly tender and silky after a long, gentle braise. When cooked properly, veal cheeks are rich, flavorful, and deeply satisfying.

Yes, extremely tender when cooked the right way. Veal cheeks are best suited for slow, low-temperature cooking. After several hours of braising, the meat becomes melt-in-your-mouth tender, making them perfect for comforting, cold-weather dishes.

Veal cheeks should be seared first to build flavor, then slowly braised in a flavorful liquid. A gentle simmer for about 3 to 3½ hours allows the collagen to fully break down, resulting in ultra-tender meat and a rich, glossy sauce.

Our sommeliers suggest

Gabbiano Riserva Chianti Classico

Italy

The Gabbiano Riserva Chianti Classico pairs beautifully with orange-braised veal cheeks. Its aromas of ripe red fruit, black cherry, and plum echo the richness of the slow-braised veal, while notes of tobacco, spice, and oak harmonize perfectly with the depth of the red wine, hoisin sauce, and ginger. Its vibrant acidity balances the meat’s melt-in-your-mouth texture and highlights the citrus notes, bringing freshness and structure to every bite. A warm, well-structured pairing perfectly suited to a slow-cooked dish. 🍷 See the product

Van Bruegel, 5%

La Fosse

Orange zest, orange juice, and coriander seeds flavor this delicately citrusy white beer. That freshness mirrors the orange-braised veal cheeks, enhancing the citrus element of the dish while lightening the richness of the slow-cooked meat. The beer’s soft grain character and gentle carbonation balance the depth of the sauce, finishing with a lively, refreshing note that pairs beautifully with a complex, slow-simmered dish. 🍊🍺 See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!