Jan veal products can be found in the fresh food and freezer section

Full of flavour, juicy and tender

Veal cheek with pumpkin and onion


Jan’s veal cheek has been prepared sous-vide. Place the veal cheek in a preheated pan with butter. Fry for about 5 to 8 minutes on medium-high heat. Don't forget to turn it regularly. Do you prefer to prepare your veal cheek in a microwave? Prick a few holes in the film and place the package on a plate in the microwave. Heat for 2 to 5 minutes at 630 watts. Sous-vide is a method of preparation whereby the food is vacuum-sealed first. It is then cooked in water at a controlled temperature. The advantages? Flavour, juices, vitamins and minerals are preserved. 

Heat a saucepan over medium heat, add the olive oil. Add the diced onion, fry lightly without browning. Add the diced pumpkin, stir well and sprinkle lightly with salt and pepper. Put the lid on the pan and let the vegetables stew on very low heat for about 20 min. For a coarse texture, stir the cooked pumpkin and onion with a whisk. Divide the pumpkin over hot plates, put the veal cheek on top and distribute the sauce.


  • 4 Veal cheeks
  • 800 g fresh diced pumpkin
  • 1 large diced onion
  • 6 tbsp olive oil
  • salt
  • pepper
30 - 60 minutes
Veal cheeks
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