Veal Cheeks in Pinot Noir with Apricot Chutney And

1. preheat the oven to 170 °C. Peel and coarsely chop the root vegetables. Dust the veal cheeks with a little flour.

Heat the clarified butter in an ovenproof roasting pan and brown the meat on all sides. 2.

Add the vegetables and roast them briefly. Then briefly sweat the paradeis pulp and extinguish everything together with the Pinot Noir. Add the thyme and garlic to the sauce and place the dish in the oven. Steam there for about one and a half to 120 minutes until soft, adding a little more water if necessary.

When the cheeks are tender, remove and keep warm. Strain the stock through a sieve and skim off the fat with a ladle. Cook the sauce a little bit and thicken it with the tapioca flour. Season with sugar, pepper, salt and maybe a little bit of old balsamic vinegar.

Apricot chutney: rinse the apricots, cut them in half, remove the seeds and cut them into eighths. Finely dice the onion. Melt the sugar in a saucepan and extinguish with white wine. When the sugar has dissolved, add the remaining ingredients and simmer on low heat for about an hour. Stir repeatedly in between. Finally, season the chutney repeatedly with salt, sugar and perhaps vinegar and Tabasco and fill it hot into jars.

The apricot chutney also tastes good with fried fish (e.g. pike perch or stone).

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