Braising used to be a cooking technique used for hard, tough meat. The main benefit of this cooking process was the rich sauce. Today’s fine cuisine wants both: the delicate sauce and the tender meat. Frank Seimetz shows what must not be missing and how braised meat is guaranteed to succeed, using the example of braised veal cheeks and a gigantically good roasted veal chop.
The day before, remove all visible skin from the veal cheeks, season them and turn them over in flour. Peel the vegetables and cut them into 1 cm cubes.
Preheat oven to 170 °C. Heat clarified butter in a roasting pan and brown the cheeks in it with color. Add vegetables and color as well. Briefly fry the paradeis pulp and then extinguish with the wine and veal stock. Stew for 2, 5 to 3 hours with lid. After this cooking time, the cheeks must be completely cooked. Test with meat fork. Leave the veal cheeks in the stewing stock for one night.
One day later, remove the veal cheeks from the stewing stock. Strain the stock and boil it together with the Fenner resin and vinegar until syrupy.
Rinse and dry the arugula. Fry arugula in a high saucepan or household deep fryer at 160 °C. Dry on paper towels. Cook the peeled potatoes like boiled potatoes. Dry roast the hazelnut kernels. Bring the milk to the boil with the olive oil. Press the steamed potatoes through a potato press. Milk and olive oil mixture
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