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Braised Veal Cheeks recipe served on a plate, by Pekin the Chef

Jul 13 2026

Restaurants›Cafe Dupont›Braised Veal Cheeks Recipe

Braised Veal Cheeks Recipe

Inspired by Cafe Dupont

Time4h

Serves4

Olive Oil Poached Habersham Fingerling Potatoes, Braising Jus, Sous Vide Root Vegetables

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Ingredients

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Veal Cheeks

4 pieces veal cheeks

1 cup olive oil

4 cloves Garlic cloves

2 tbs fresh thyme

2 leaves bay leaves

to taste Celtic sea salt

to taste black pepper

2 cups beef broth

Olive Oil Poached Potatoes

1 lb Habersham fingerling potatoes

1 cup olive oil

to taste Celtic sea salt

2 tbs fresh rosemary

Sous Vide Root Vegetables

2 medium Carrots

2 medium parsnips

2 medium beets

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Braised Veal Cheeks

1

Prepare the Veal Cheeks

Season the veal cheeks with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Sear the veal cheeks on all sides until browned. Remove and set aside.

2

Make the Braising Jus

In the same pot, add garlic, thyme, bay leaves, red wine, and beef broth. Bring to a simmer, scraping up any browned bits from the bottom. Return the veal cheeks to the pot, cover, and reduce heat to low. Braise for 3 hours or until tender.

Olive Oil Poached Potatoes

3

Prepare the Potatoes

In a saucepan, combine olive oil, fingerling potatoes, salt, and rosemary. Heat gently over low heat until the potatoes are tender (about 30-40 minutes).

Sous Vide Root Vegetables

4

Prepare the Root Vegetables

Peel and cut the carrots, parsnips, and beets into uniform pieces. Vacuum seal with olive oil, salt, and black pepper. Sous vide at 185°F (85°C) for 1 hour.