Orange-Braised Veal Cheeks

Name: Orange-Braised Veal Cheeks
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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

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

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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.