Braised Veal Cheeks

• 1 kg veal cheeks
• 2 tsp Hunters Stew Mix (Not Just BBQ)
• 2 onions
• 2 cloves garlic
• 4 tomatoes
• 1 small parsnip
• 2 stalks celery
• 1 olive oil
• 1 knob of butter
• 2 tsp tomato paste
• 3 tsp mustard
• 60 cl dark beer
• 2 tbsp red wine vinegar
• 3 slices of gingerbread
• 1 pinch nutmeg

Preparation

1. Pat the veal cheeks dry with kitchen paper. Rub with Hunters Stew Mix and grill the veal cheeks briefly on all sides on the barbecue. You can also grill them in a grill pan on your stove.
2. Then place the meat on a plate and set aside.
3. Cut the onions into coarse wedges. Cut the garlic and tomatoes into pieces, and the carrot and celery into slices.
4. Heat a splash of olive oil in a Dutch oven or braising pan and add the butter. Sauté the onion and garlic for approximately 2 minutes.
5. Add the carrot and celery and sauté for another 2 minutes.
6. Add the tomato paste and sauté for another 2 minutes.
7. Add the tomatoes and mustard and sauté for another 2 minutes.
8. Pour in the beer and bring to a simmer. Return the meat to the pan, bring to a simmer and let it cook gently for 10 minutes with the lid on until the dish is thoroughly heated.
9. Place in the EcoStoof® and braise for 3 hours. Bring to a gentle simmer for another 10 minutes and then return to the EcoStoof® for another 3 hours. Repeat this until the meat has reached the desired tenderness.
10. Remove the meat from the pan and reduce the gravy to the desired thickness. Optionally, you can add a slice of gingerbread to thicken it.
11. Season the gravy with freshly grated nutmeg, pepper and salt.