WineLovers Discussion Group

What do properly prepared veal cheeks taste like? Look like? Are they something that can be ordered rare, medium or well?

Kirk, first of all, 'braised', as in your title, suggests long cooking, about two hours, to an ethereal done-ness. Think of pot roast, in a sense, but the mildest, tenderest version of pot roast you've ever had and sublime beyond anything you've ever imagined. You would not order them rare or medium.

Sounds as though I might have to try them. Thank you, Jenise.

I've not done veal cheeks but I have put pork cheeks into slow cooked pasta sauces. The fat melts off of them making the sauce that much richer while the meat is as Jenise says.