Stewed veal cheeks with apple and almond shavings

Name: stewed veal cheeks with apple and almond shavings
Cook time: 30 min
Total time: 150 min
Yield: 4
Ingredients: 700 g calf cheeks from the salesperson at room temperature; 2 tl aniseed; 2 tl smoked paprika; 2 el traditional olive oil; 3 toe garlic; 600 g peeled carrots; 4 twig fresh oregano; 2 Elstar apple; 340 g onions; 100 ml white port; 400 ml poultry feast; 55 g almond shavings; 10 g fresh flat parsley; 1 chip off bread

Stew of veal cheek, almond and apple.

Ingredients

Kitchen Stuff

1 large frying pan

Directions

Cut the meat into 2 cm pieces. Spoon the meat with the aniseed, the paprika, pepper and salt.
Heat the oil in the pan and fry the meat in two parts all around in 8 minutes brown.
Meanwhile, finely chop the garlic and the carrots into 2 cm pieces. Cut the leaves oregano fine.
Remove the meat from the pan and fry the carrot, oregano and garlic for 5 minutes on medium heat in the remaining shortening.
Meanwhile, peel the apples, cut into pieces and remove the core. Cut the flesh into pieces.
Let the onions drain and absorb the moisture.
Put the meat back in the pan, add the apple, the moisture from the onions, port and fond and bring it to the boil.
Turn the heat down, put the lid on the pan and let the meat cook in 2 hours. Stir frequently.
Heat a skillet without oil or butter and toast the almonds for 3 min. On medium heat until golden brown. Let cool on a plate.
Remove the frying pan from the heat and pull the meat apart with 2 forks. Remove the pieces of fat. Put the meat back in the pan.
Slice the parsley and stir with the onions through the stove. Sprinkle with the almond shavings and serve with the baguette.