Rice Meat “Sacher New

Trim the veal cheeks, cut into bite-sized cubes and season with salt and pepper. Roll in flour and sear in hot lard or olive oil. Remove the meat. Add onion rings, sauté lightly and add bay leaf, caraway seeds, sugar and marjoram. Put meat back in and braise in preheated oven at 180 °C for approx. 40 minutes. Stir in paprika powder and quickly deglaze with red wine and some soup or stock. Mix in garlic as well as peeled tomatoes and cook for another 60-80 minutes. Meanwhile, baste meat repeatedly and add soup or stock as needed. About 20 minutes before the end of cooking time, sauté risotto rice in butter and add about 300 ml strained braising juice. Pour in about 150 ml of stock, bring to the boil once and cook slowly, stirring repeatedly like a risotto, until al dente, about 18 minutes. If necessary, add some more stock to make the risotto nice and creamy. Bind with Parmesan cheese and a nut-sized piece of cold butter. Meanwhile, seed peppers, cut into thicker strips and braise in olive oil until soft. Check with a meat fork to make sure meat is nice and tender. Lift out meat and keep warm. If the sauce is too thick, thin it with a little stock. If the sauce is too thin, reduce it a little more. Strain through a coarse sieve and season to taste. Arrange Wangerl with risotto rice on hot deep plates, briefly toss peppers in olive oil and serve.

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