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Our partner hotel
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hotel@hotelhorizont.cz
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+420 499 861 222
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GPS |
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50° 41´ 46´´ N
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15° 44´ 7´´ E
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The hotel is covered by wireless network signal
- restaurants, lobby, meeting rooms and sport centre (free)
- hotel rooms (extra charge)
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COOK WITH USVEAL (OR PORK) CHEEKS BRAISED ON WINE
Ingredients for 4 portions
Cheeks 6 pcs
Salt 10 g
Lard 60 g
Butter 80 g
White pepper 2 g
Onion 60 g
Carrot 60 g
Celery 60 g
Parleys root 60 g
Allspice 1 g
Peppercorns 1 g
Bay leaf 1 g
Fine flour 75 g
White wine 75 g
Clean the cheeks and remove any membranes and fat. Bind with some string and sear at high temperature on the lard.
Clean the vegetables and chop them into smaller pieces. Sautee them until golden. Add the onion, chopped into smaller pieces, to the vegetables about halfway through, because it cooks faster. Sautee until golden with the allspice.
As soon as the base is finished, add the meat and about half of the wine. Add some water and braise until tender. Once the meat is tender, remove. Thicken the base with a roux of fine flour and butter, and cook for about half an hour until the fat starts to separate. Flavour with the remaining wine and boil over. The result should not be quite as thick as sauce. Add the meat, from which you have removed the string, and serve.
The best side dish is bread or bacon dumplings or steamed rice.
Bon Appetit!
VEAL (OR PORK) CHEEKS BRAISED ON WINE
DEER SHOULDER AU VIN
MARINATED VEAL MEDALLIONS
PHEASANT LEGS ROASTED ON BACON
MUSHROOM SOUP
BRAISED LEG OF LAMB ON WINE
MILKMAID’S CHICKEN BREASTS
KRAKONOŠ’S FLAME
ST. MARTIN’S GOOSE ON HONEY
ASPARAGUS AU GRATIN
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