Braised veal cheeks
with mustard and tarragon sauce, mashed potato and broad beans
How to make Braised veal cheeks
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.
Season a pot of water with salt, add FAMA® margerine and summer savory, and cook the broad beans in it.
Make a classic mashed potato side using the potatoes and milk.
Fry the braised cheeks in FAMA®, and serve with the mustard sauce, mashed potato and beans.
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