Veal Cheek With Mashed Potatoes

Veal cheek with mashed potatoes is the kind of dish that leaves a lasting impression on meat lovers’ palates. Veal cheek is a special cut taken from the jaw area of the animal, rich in connective tissue and high in collagen. Because it comes from a heavily worked muscle, it is naturally tough, but when cooked properly it becomes exceptionally tender, gelatinous, and deeply flavorful. It delivers outstanding results especially when prepared using long, slow cooking methods. In this recipe, we cook the veal cheek in a pressure cooker, which both saves time and yields meat so tender it falls apart at the slightest touch of a fork.

Before moving on to the key tips specific to this dish, I would like to briefly explain how veal cheek behaves during cooking. Since veal cheek contains a high amount of collagen between its muscle fibers, prolonged cooking transforms this collagen into gelatin. This process gives the meat its characteristic silky softness. However, if the cooking time is not well managed, the meat can turn rubbery. That is why long cooking is the most suitable technique for this cut. Methods such as grilling or pan frying are among the worst choices for cooking veal cheek.

Serving long cooked, melt in the mouth veal cheek with mashed potatoes turns the dish into a classic, much like meatloaf or Swedish meatballs. The rich and aromatic sauce of the veal cheek pairs perfectly with the simple, creamy texture of the mashed potatoes.

How to Prepare Veal Cheek

The most important step when cooking meat is searing. Heat the olive oil well in a pressure cooker, then add the veal cheeks cut into large pieces. Sear them evenly on all sides until well browned. This seals in the juices and helps prevent the meat from drying out during cooking. Once the surface is caramelized, the foundation of flavor is established.

Remove the meat and add the finely chopped onion, carrot, and celery to the same oil. This trio forms the aromatic base of the sauce. When the vegetables soften, add the red pepper paste and sauté briefly to eliminate its raw taste. Then add the sweet red paprika and stir.

In saucy meat dishes like this, red wine is often used to add acidity and depth of flavor. However, since it does not suit my personal taste and to be considerate of those with religious sensitivities, I chose to use red pepper paste instead, which fulfills the same role very effectively. If you prefer to use red wine, you can omit the pepper paste and add about half a cup of red wine instead.

Return the seared meat to the pot. Add the bay leaves, salt, black pepper, and hot water, then close the lid of the pressure cooker. Cook for about one hour. During this time, the collagen inside the veal cheek breaks down and turns into gelatin, and the meat fibers become tender enough to melt like butter.

Sauce Texture and Flavor

Once the meat is cooked, blend the cooking liquid together with the vegetables. This step makes the sauce smoother and more intensely aromatic. Return the sauce and the meat to the pot and simmer for a few minutes until the sauce thickens. At this stage, if you wish and do not avoid fat, you may add a small amount of butter to give the sauce a glossy finish.

How the Mashed Potatoes Should Be

For a creamy texture, choose potatoes with a high starch content. After boiling, peel the potatoes while they are still hot and mash them immediately. Mashing them once they cool will cause lumps. Add the butter and let it melt into the hot potatoes, then gradually add the milk until you reach the desired consistency. The classic ratio is 2 cups of milk and 1 tablespoon of butter per 1 kg of potatoes. Season with salt and black pepper.

Presentation and Serving Suggestions

Spoon the mashed potatoes onto serving plates. Place the veal cheeks on or beside the mash and generously drizzle with the sauce. You may garnish with chopped parsley if desired. Boiled vegetables or a fresh arugula salad make excellent accompaniments.

Tips

Do not overcrowd the pot when searing the meat. The pieces should brown, not steam in their own juices.

Do not exceed the pressure cooking time. Overcooked meat may fall apart but lose its ideal texture.

When blending the sauce, check the liquid level. If it is too thick, add a little hot water.

The final dish subtly echoes the classic French Boeuf Bourguignon, while remaining simple, elegant, and perfectly suited to Turkish taste preferences.

Enjoy the recipe...

Enjoy your meal...