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Veal cheek cooked with African spices

A flavourful preparation of veal cheek using a variety of spices. The jus in this recipe is not used further after cooking, but is incredibly flavourful. 

Created by Nicolas Aquaa, The Jollof Club, Amsterdam

Makes 800 grams. 

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Allergens and dietary requirements

  • Celery
  • Sulphite

Ingredients

4
g
smoked paprika powder
3
g
cumin
2
g
coriander seeds
2
g
ground cinnamon
1
g
cloves
2
g
allspice
1
g
nutmeg, grated
1000
g
veal cheeks
12
g
salt
2
g
black pepper, ground
as needed
sunflower oil
100
g
onion, roughly cut
80
g
carrot, roughly cut
60
g
celery
15
g
garlic, roughly cut
1
pieces
red pepper
5
g
thyme
1
piece
bay leaf
80
g
tomato purée
250
g
red wine
20
g
tamarind paste
15
g
treacle sugar
1000
g
veal jus

Scale recipe

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