Ingredients for 4 persons
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6 Veal cheeks
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Salt, Pepper, Garlic Powder
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Spice Mix of your choice
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200 g Butter
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3 TBSP Honey
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2 Bottles Kühne Made For Meat Flame Roasted Paprika
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380 ml Beef stock
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Kühne Condimento Balsamico Bianco
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Kühne horseradish (or fresh)
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200 g Sour Cream
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1 TSP Brown sugar
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400 g Green beens
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800 g Potatos
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0.5 TSP Nutmeg
Preparation
Kitchen utensils
Grill, grater, roasting pan, aluminium foil, chopping board, knife, stove, pot, potato masher
Trim the veal cheeks if necessary, season with salt, pepper, garlic, and your preferred spice mix. Smoke them on the grill at 120°C for 2 hours.
Grate the horseradish and mix it with a splash of Kühne Condimento Balsamico Bianco, a pinch of salt, 1 tsp cane sugar, and sour cream.
After 2 hours, place the veal cheeks into a roasting pan with 120 g butter, honey, one bottle of MADE FOR MEAT Flame Roasted Paprika, and beef stock. Cover with foil and continue smoking on the grill for another 2 hours at 140°C.
Towards the end of the braising time, cut the potatoes and boil them for about 25 minutes. Drain, season with salt, pepper, and nutmeg, and mash with 80 g butter to make a smooth purée.
Cook the beans in well-salted water until tender.
After 2 hours, remove the veal cheeks from the grill and serve everything together. Add an extra spoonful of MADE FOR MEAT Flame Roasted Paprika and the horseradish-sour cream dip – enjoy!