Braised Veal Cheeks with Onion and Bean Ragout and Steamed Apples

Preparation of veal cheeks: Place the veal cheeks with the spices, red wine and vegetable stock in a casserole and braise in a preheated oven at 220 °C for about 1 hour and then at 160 °C for another 2 hours until they are completely soft. At the last hour, add the vegetables. Remove the meat from the braising stock and keep warm, covered. Strain the stock and reduce slightly.

Preparation of the onion and bean ragout: Peel the onions and cut them into fine slices. Sauté slowly in butter until soft and season with salt and pepper. Cut the beans into pieces about 1 cm long, blanch in salted water and mix into the onion ragout. Finely chop the parsley and add before serving.Preparation steamed potatoes: Boil the potatoes in lightly salted water and then peel immediately. Cover the potatoes in a sieve with a clean damp cloth over steaming water and keep warm.

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