Braised veal cheeks
with mustard and tarragon sauce, mashed potato and broad beans
Cooking Time
180 mins
Serving Suggestion
4 people
Difficulty
Allergy information
How to make Braised veal cheeks
1
Braise the veal cheeks in the court-bouillon for about 2 hours until cooked through. Use the bouillon as the base for the sauce, adding cream, mustard and tarragon.
2
Season a pot of water with salt, add FAMA® margerine and summer savory, and cook the broad beans in it.
3
Make a classic mashed potato side using the potatoes and milk.
4
Fry the braised cheeks in FAMA®, and serve with the mustard sauce, mashed potato and beans.
Ingredients used
Vandemoortele Ingredients
Other Ingredients
1kg of veal cheeks
2l court-bouillon
400ml cream
Some tarragon
200g broad beans
500g potatoes
100ml milk
Summer savory