1. Stew veal cheeks like veal tongue in
vacuum pot (post below, I stew them together).
2. The next day, place veal cheeks in baking
dish, fill baking dish 2cm high with cooking liquid, season with soya sauce, balsamic
vinegar, brown sugar, 5-spices powder and liqueur. Bake at 180˚C for an hour,
turning every 15 minutes, until sauce reduced.
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