Go Back
Braised Veal Cheeks

Braised Veal Cheeks Recipe

How to make Braised Veal Cheeks Recipe ? This recipe is very tasty and easy to prepare. Braised Vel cheeks can be served as the main meal for dinner.
Course Main Course
Cuisine international
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 servings
Calories 350kcal


  • 3 pounds veal cheeks
  • vegetable oil
  • salt and pepper
  • large chunks of fresh ginger, about 1/4 cup
  • 6 garlic cloves cut into large chunks
  • 2 tablespoons of soy sauce
  • 1/2 cup sake
  • 1 cup coconut milk
  • 2 cups veal or chicken stock (enough to come up 1/2 way on the solids in the pan)


  • Preheat oven to 325 degrees.
  • Rinse veal cheeks and dry with a paper towel. Season with salt and pepper.
  • Heat a dutch oven over high heat. Add vegetable oil. Sear veal cheeks until browned on all sides.
  • Remove veal cheeks from dutch oven and reserve pan drippings.
  • Reduce heat to medium. Add garlic and ginger and stir until softened.
  • Add soy sauce and sake to pot to deglaze the pan. Scrape the bottom of the pan to remove all the goodness. Cook until reduced by half, about 3-5 minutes.
  • Place veal cheeks back into the pot. Add enough coconut milk and stock until it comes up halfway on the veal cheeks. If you do not have enough liquid, add more stock.
  • Place in oven and cook for 3-3.5 hours.
  • Remove from oven and allow to cool.
  • Once veal cheeks have cooled, remove from pot and pull meat apart to remove fat and any tough connective tissue, reserving and liquid in the pot.
  • Remove any fat from the remaining liquid and reduce by half over medium heat, about 5 minutes.
  • In a saute pan, reheat pulled veal cheek meat. Season with reduced liquid as needed.
  • Serve over rice.