Delicately braised, aromatic perfection
Wine with food means bringing enjoyment and harmony to the point. This recipe impressively demonstrates how wine and food can enter a culinary stage together, merging depth, elegance and balance. The braised veal cheeks in an aromatic Madeira sauce are a feast for the senses, combining creamy leek puree, delicate textures and warm roasted aromas to create a dish of impressive finesse. The subtly sweet notes of Madeira, the long braising and the natural gelatine of the cheeks result in a sauce that remains velvety, spicy and elegant at the same time. The combination of softness, melting texture and aromatic structure makes this dish ideal for special occasions, festive evenings or simply for those moments when you consciously want to treat yourself to something extraordinary.
Ideal wine pairing: Merlot Colli Euganei DOC (Veneto, Italy)
A Merlot DOC Colli Euganei from Veneto is an ideal accompaniment to these braised veal cheeks, as it combines structure, dark fruit and silky tannins. The warm soils of the Colli Euganei make Merlot particularly full-bodied and velvety, while at the same time the region retains enough freshness to not weigh down the dish. The Madeira sauce with its sweet and spicy aromas calls for a wine that has depth and elegance without being overpowering. Ripe notes of plum, black cherry and some cocoa harmonize perfectly with the roasted aromas and the melting of the cheeks. Its soft texture complements the creamy structure of the leek puree and acts as a common thread that brings all the flavors together. The subtle spiciness and moderate alcohol content of the Merlot ensure that the dish retains its balance and the wine simultaneously corresponds with the aroma of the long-term reduction.
Further wine recommendations for this dish
Bordeaux Supérieur AOC (Bordeaux, France)
This classic Bordeaux Supérieur is a harmonious blend of Merlot and Cabernet Sauvignon that goes perfectly with braised veal cheeks. Its taut structure supports the depth of the Madeira sauce, while ripe blackcurrants, plums and a fine herbal spice harmonize perfectly with the roasted aromas. The light earthy complexity of the Bordeaux combines with the umami notes of the slowly braised meat and provides an aromatic bridge to the mild, creamy leek puree. The wine also brings enough acidity to balance the richness of the dish, and its gentle tannins elegantly pick up on the soft mouthfeel of the cheeks. Overall, this wine makes for a complex, structured pairing with a classic French character.
Chianti Classico DOCG (Tuscany, Italy)
A Chianti Classico DOCG offers a lively, spicy interplay of aromas that goes perfectly with braised meat and rich sauces. The combination of red cherries, violets, herbs and a present but never dominant acidity lends lightness to the dish. The Madeira sauce benefits from the freshness of the Sangiovese grape, which adds elegance to the sweet and spicy notes, creating a harmonious balance. In addition, the typical balsamic nuances of Chianti combine with the aromatic roasted flavors of the meat. The fine-grained tannins act as a structuring element that ideally complements the creamy leek puree. This wine is ideal for connoisseurs who appreciate a combination of depth and vitality.
Stellenbosch WO Cabernet Sauvignon (South Africa)
This Cabernet Sauvignon from Stellenbosch combines power, maturity and elegance, making it an ideal partner for veal cheeks. Its deep aromas of blackberries, cassis, dark chocolate and tobacco blend perfectly with the aromatic profile of the Madeira sauce. The strong structure and clear tannins provide an exciting counterpart to the tender meat without overloading the dish. At the same time, the wine brings a fine freshness to the glass through the cooling sea breezes of the region, which lifts the dish aromatically. The complex spiciness of the Cabernet – from cedar wood to a hint of graphite – blends elegantly with the velvety depth of the sauce and offers a pairing that is both rich and multi-faceted.
Rioja DOCa Reserva (Rioja, Spain)
A Rioja DOCa Reserva brings ripe red fruits, vanilla wood aromas and a silky texture that pair perfectly with braised veal cheeks. The long barrel ageing provides notes of coconut, tobacco and leather, which go perfectly with the sweet and spicy Madeira sauce. Thanks to its moderate acidity and round, polished tannins, the wine blends smoothly with the creamy leek puree and enhances the elegant character of the dish. The subtle herbal spice of the Tempranillo grape harmonizes wonderfully with the roasted aromas and creates a deep, warm interplay of flavours. This pairing is particularly suitable for connoisseurs who love complexity and structure combined with smooth fruit.
Washington State Merlot (USA)
A Merlot from Washington State is known for its blend of rich, dark fruit and a surprising freshness that goes perfectly with this dish. Notes of plum, blackberry, vanilla and some licorice complement the Madeira sauce perfectly. At the same time, the cooler nights in Washington bring a lively acidity into play, which balances out the fullness of the dish. The soft tannins work harmoniously with the texture of the veal cheeks, while the light spice and mineral tension of the wine aromatically complements the leek puree. The result is a modern, expressive pairing that combines power and elegance.
The recipe:
Kalbsbäckchen in Madeira-Sauce mit Lauchpüree
Cooking utensils
- 1 Schmortopf
- 1 Schneidebrett
- 1 Messer
- 1 Pürierstab
- 1 Sieb
- 1 Pfanne
Ingredients
Für die Kalbsbäckchen:
- 2 Kalbsbäckchen
- 1 Zwiebel
- 1 Karotte
- 1 Stück Sellerie
- 2 EL Butter
- 1 EL Olivenöl
- 200 ml Madeira
- 400 ml Kalbsfond
- Salz Pfeffer
Für das Lauchpüree:
- 1 Stange Lauch
- 1 Kartoffel
- 20 g Butter
- 100 ml Sahne
- Salz Muskat
Preparation
Kalbsbäckchen schmoren:
- Bäckchen salzen, pfeffern und in Butter und Olivenöl anbraten
- Gemüse würfeln und im Bratansatz anschwitzen
- Mit Madeira ablöschen und reduzieren
- Kalbsfond zugeben und 2 Stunden schmoren
Sauce vollenden:
- Bäckchen entnehmen und warmhalten
- Sauce passieren und einreduzieren
- Mit Butter montieren
Lauchpüree zubereiten:
- Lauch und Kartoffel weichkochen
- Mit Sahne und Butter pürieren
- Mit Salz und Muskat abschmecken
Empfohlene Beilagen:
- Knusprige Kartoffelchips
- Grünen Bohnen mit Butter
- Frischer Feldsalat
