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Veal Brisket Stewed In Doppelbock

veal_brisket_doppelbock

I make no secret of the fact that I love meat braised or stewed in beer. And my favourite beer style to do this is doppelbock because of its sweetness and richness in flavour.

In German cuisine veal brisket is almost only ever used for the classic "Stuffed Veal Brisket" dish that uses a bread based stuffing. But veal brisket is also a wonderful cut for braising and stewing as long as you don't mind some fat and connective tissue on your meat. In this dish the sauce is enriched with cream and a dash of brandy.

Osso Bocko – Veal Shank In Doppelbock

osso_bocko

Here I used doppelbock for a strictly Bavarian version of the famous Italian osso bucco. The side dishes are typically Bavarian too, pretzel dumplings and Speckkrautsalat, a kind of coleslaw with bacon.

24hr_shortrib1

Earlier this year I made cholent, a traditional Jewish dish that is braised overnight to avoid kitchen work on shabbat. Now low-temperature braised beef is a wonderful thing, and so I decided to take this concept and use it for a more generic approach that does require some work the next day.

ochsenbacke8

Ox or beef cheeks are quite a tough cut, they are the heavily used muscles the cows use for chewing. Their high content of connective tissue makes them a prime candidate for slow braising. Clasically, ox cheeks are braised in red wine or port, this recipe uses sweet red vermouth instead.