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Stewed veal cheeks with apple and almond shavings
Stew of veal cheek, almond and apple.
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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
Kitchen Stuff
Directions
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Cut the meat into 2 cm pieces. Spoon the meat with the aniseed, the paprika, pepper and salt.
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Heat the oil in the pan and fry the meat in two parts all around in 8 minutes brown.
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Meanwhile, finely chop the garlic and the carrots into 2 cm pieces. Cut the leaves oregano fine.
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Remove the meat from the pan and fry the carrot, oregano and garlic for 5 minutes on medium heat in the remaining shortening.
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Meanwhile, peel the apples, cut into pieces and remove the core. Cut the flesh into pieces.
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Let the onions drain and absorb the moisture.
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Put the meat back in the pan, add the apple, the moisture from the onions, port and fond and bring it to the boil.
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Turn the heat down, put the lid on the pan and let the meat cook in 2 hours. Stir frequently.
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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.
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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.
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Slice the parsley and stir with the onions through the stove. Sprinkle with the almond shavings and serve with the baguette.
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Nutrition
885Calories
Sodium39% DV930mg
Fat63% DV41g
Protein90% DV45g
Carbs26% DV77g
Fiber32% DV8g
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