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Braised Veal Cheeks with Bourbon Street Red Gravy

This savory recipe uses veal cheeks braised with Knorr® Demi-Glace. It also works well with beef and pork.

At a glance
Main Ingredient
Veal cheeks
Cuisine Type
American
Menu Part
Entrée
Serves
10
Yield: 10

Ingredients

10 lb Veal, cheeks
4 cup Flour, seasoned
Corn oil for Sauteeing
6 Onions, peeled and chopped
1 tbsp Garlic(1), chopped
4 whole Serrano pepper or jalapeno, chopped
0.5 gal Tomatoes, plum, peeled and seeded
2 qt Knorr Ultimate Roasted Beef Base 6 x 1 Lb, prepared
1 qt Coffee, brewed
4 cup Red wine
2 tbsp Cumin, seeds, toasted, ground
32 oz Knorr Demi-Glace Sauce Mix 4 x 28 OZ, prepeared
1 cup Balsamic Vinegar

Methods/Steps

  1. Dust veal with seasoned flour, brown off in hot oil in a braiser.
  2. Remove meat, add onions, cook til light brown.
  3. Add tomatoes, red wine, coffee, peppers, garlic and cumin.
  4. Add beef base, demi glace and balsmaic vinegar, Cook until meat is tender and remove meat.
  5. Adjust consistency of the sauce and seasoning to taste. Puree sauce.

Related Terms:

Veal cheeks, American, Entrée

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