Braised Veal Cheeks with Cocoa Sauce
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Tender veal cheeks slowly cooked in a rich vegetable and wine base. Cocoa powder added to the sauce for an earthy depth. Uses carrots, celery, onions, garlic with red wine and veal stock. Oven braised at low temperature for hours. Serve with mashed potatoes and roasted carrots. Dairy-free, gluten-free, nut-free, egg-free. Flavor layering with cocoa instead of the usual thickening agents. Slow braise breaks down collagen into gelatin. Classic French base with a hint of chocolate bitterness.
Prep:
40 min
Cook:
Total:
Servings:
6 servings
#main dish
#comfort food
#French
Veal cheeks. Tough at first but melt into tenderness. Cuts right through with a fork. Slow oven simmer. Red wine, that sharp tang cuts through rich meat. Vegetables soften and sweeten in the heat. Onion, carrot, celery, garlic—flavor base no fuss. Cocoa powder adds a dry chocolate edge. Not sweetness. Earthy, bitter. Sauce thickens slowly. No flour, no dairy, no gluten. Oil browns the meat but leaves no crust. Patience. Low temperature. Hours. The collagen breaks down. The maple-colored sauce coats the meat. Serve with plain mashed potatoes. Or roasted roots. Eat slowly. Let the sauce linger. Slightly bitter, warming, deep. French style slow braising. Old school. Simple ingredients. Comfort in a bowl.
Ingredients
- 4 veal cheeks trimmed
- 40 ml olive oil
- 4 carrots peeled and chopped
- 2 celery stalks chopped
- 1 large onion chopped
- 3 garlic cloves minced
- 200 ml red wine
- 300 ml veal stock
- 20 ml sifted cocoa powder
- sea salt
- freshly cracked black pepper
About the ingredients
Veal cheeks are lean but gelatinous. Trim all excess fat or sinew before cooking. Olive oil chosen for its fruity lightness; butter avoided here for dairy-free needs. Carrots and celery chopped medium size to soften without turning to mush during braise. Onion is one large for depth but not overpowering. Garlic crushed but not minced fine, so it infuses gently. Wine is dry red, no sweet blends, preferably something you’d sip. Stock must be veal or light beef for richness. Cocoa powder used unsweetened and sifted to avoid lumps, bringing complexity without sugar. Salt and pepper to taste added early and adjusted at end after sauce reduces. Portions adjusted down by about 30 percent from classic amounts to keep flavors balanced due to cooking time changes.
Method
- Preheat oven to 135°C place oven rack in middle position
- Heat olive oil over medium-high heat in a heavy casserole dish
- Season veal cheeks with salt and pepper lightly
- Sear cheeks until browned on all sides about 6-8 minutes total
- Remove cheeks and set aside
- Reduce heat to medium low add chopped onion garlic carrots and celery
- Sauté until vegetables soften about 7 minutes do not brown
- Pour in red wine to deglaze, scraping browned bits
- Add veal stock and return cheeks to pot
- Bring liquid to simmer then cover tight with lid
- Transfer pot to oven cook low and slow for 3 to 3 hours 30 minutes
- Check tenderness by piercing; should shred easily
- Remove veal from casserole and keep warm covered
- Place casserole on stove over medium heat
- Whisk in sifted cocoa powder stirring to avoid lumps
- Simmer and reduce sauce for 8 minutes until slightly thickened
- Adjust seasoning with salt and pepper to taste
- Return veal cheeks gently to sauce to reheat 5 minutes
- Serve with mashed potatoes roasted carrots or steamed greens
Cooking tips
Start from heating oil to get a proper sear on cheeks, key for flavor. Medium-high heat first, then lowering to medium-low allows vegetables to sweat without browning, preserving sweetness rather than caramel notes. Deglazing with wine crucial to lift browned bits for sauce depth. Cover casserole tightly during oven braise to trap moisture and keep meat moist. Oven temperature lowered to 135 instead of 140 to slow cooking just slightly, preventing drying out. Total braise time between 3 and 3 hours 30 minutes varies by cheek size; check tenderness with fork. Remove meat before thickening sauce to avoid over cooking. Cocoa added off heat initially, then gently simmered to meld with sauce and avoid bitterness overpowering. Sauce finished by seasoning after reduction, then reunited with meat briefly to reheat only. Serve immediately for best texture. Timing adjusted ±5% compared to original timing to accommodate slight oven variations and ingredient changes.
Chef's notes
- 💡 Start by preheating the oven well. Use the right temperature. 135°C is ideal for slow cooking. Sear meat thoroughly before moving on. Helps build flavor. Choose a heavy casserole. Keep the heat consistent. Medium-high for browning, then lower it. That way, the veggies soften beautifully.
- 💡 Check veal cheeks carefully during cooking. Size matters; braise time can vary. Small cheeks cook faster. Use a fork to test tenderness. Looking for that perfect shred. Don't rush removing them before sauce thickens. Overcooked meat ruins the dish.
- 💡 Use good quality dry red wine. Something you would sip. Avoid sweet blends. Enhances taste significantly during deglazing. Don’t skip this step. Scrape up browned bits thoroughly. Cocoa powder must be unsweetened. Sift it well to prevent lumps. That's key for richness.
- 💡 Final seasoning is essential. Adjust after sauce reduction. Be mindful of salt and pepper levels. Taste often to balance flavors. Return the veal gently to avoid breaking it up. Reheat briefly only in the sauce. Perfect texture demands attention.
- 💡 Serve immediately after preparation. Timing is crucial for best results. Pair with simple sides. Mashed potatoes are classic. Roasted carrots also work well. Keep presentation simple. Let the rich sauce shine without distractions.
Common questions
How to ensure veal cheeks are tender?
Braise slowly. Low and slow is key. Test with a fork. Remove at right time. Avoid overcooking. Find the right balance. Cooking times can vary.
What if I can't find veal stock?
Use light beef stock instead. It can work, but make adjustments. Watch the seasoning closely. Be careful with flavors. Too much richness can overpower the dish.
Can I make this dish ahead of time?
Yes, prepare beforehand. Store veal cheeks separately from sauce. Reheat separately. Avoid losing moisture and texture. It holds well in the fridge for a few days.
What are the best sides for serving?
Mashed potatoes are traditional. They complement the sauce nicely. Roasted greens also add freshness. Steamed vegetables work too. Think simplicity to let flavors shine.
