{"id":18752,"date":"2025-12-12T14:18:44","date_gmt":"2025-12-12T19:18:44","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/joues-de-veau-braisees-a-lorange\/"},"modified":"2026-09-09T09:42:45","modified_gmt":"2026-09-09T13:42:45","slug":"orange-braised-veal-cheeks","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/orange-braised-veal-cheeks\/","title":{"rendered":"Orange-braised veal cheeks"},"content":{"rendered":"<h3>\ud83c\udf4a <strong>Cheeks melt in your mouth, and the house smells like it for hours<\/strong><\/h3>\n<p>Cheek is a good cut. Any cheek. It works all the animal&#8217;s life and it ends up falling apart under a spoon once you give it the time. And time is the whole recipe here: three and a half hours at a bare simmer, not one hour less. Meanwhile the kitchen fills up with red wine, ginger and orange. People know what is coming before their coat is off.<\/p>\n<h3>\ud83c\udf6f <strong>Soy and hoisin, that part is mine<\/strong><\/h3>\n<p>Braising probably started in France. Putting an Asian note in it bothers nobody. Soy brings the salt, hoisin brings the sweetness and a fermented bottom note, grated ginger wakes the whole thing up, and orange ties the pieces together. Braised meat and orange belong together, and I will die on that hill.<\/p>\n<h3>\ud83c\udf7d\ufe0f <strong>A Saturday-night dish, built for company<\/strong><\/h3>\n<p>This one comes from my second cookbook. It is a dish for having people over: you keep the pot warm, your friends show up, you spoon it over mashed potatoes and everyone loses their mind. Everything slows down. The table talks longer, plates get wiped with bread, somebody goes back for more. It is not hard to cook. It is just long, and that is exactly what makes the evening easy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf4a Cheeks melt in your mouth, and the house smells like it for hours Cheek is a good cut. Any cheek. It works all the animal&#8217;s life and it ends up falling apart under a spoon once you give it the time. And time is the whole recipe here: three &hellip;<\/p>\n","protected":false},"featured_media":18750,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Orange-braised veal cheeks","_yoast_wpseo_metadesc":"Orange-braised veal cheeks (or beef cheeks) simmered in red wine, soy, and hoisin until fork-tender. 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