Braised Veal Cheeks with Mashed Potatoes and Dill Green Beans

Perhaps your new favorite bean dish:

1 hour 45 min, elaborate Remove peel from potatoes and soften in salted water. Clean celery, carrots, onion and leek as well as yellow beet, remove peel and cut into even cubes.

Season veal cheeks with salt and white pepper. Fry the cheeks in hot oil in a spacious saucepan. Add the roots and the onion and brown them as well. Extinguish the mixture with red wine, reduce a little. Add the garlic and pour in the water, stew gently until soft. When the veal cheeks are soft, remove them from the juice. Strain the juice, add butter and season with salt, white pepper and freshly chopped garden herbs.

For the dill beans:

Clean bean pods, cut into 1 cm sticks and blanch in enough salted water. Chop onion and sauté in a tiny bit of butter.

Add imperial meat cut into cubes. Add bean pods, lightly bubble with cream until soft. Just before serving, season with salt, season with fresh dill and cilantro.

Drink:

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