John Myers
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Roasted Veal Cheeks with Onion Confit and ‘La Ratte’
The perfect roasted veal cheeks with onion confit and ‘la ratte’ recipe with a picture and simple step-by-step instructions.
Veal cheeks
- 4 Pc. Veal cheeks
- 1 Pc. Diced carrots
- 1 Pc. Leek
- 1 Pc. Diced vegetable onions
- 1 leaf Laurel
- 1 Pc. Garlic cloves chopped
- 500 ml Red wine
- 250 ml Veal stock
- 250 ml Water
- 50 g Butter
- Olive oil
- Salt and pepper
Onion confit
- 6 Pc. Onion red
- 125 g Butter
- 2 tbsp Honey
- 500 ml Sweet wine
- Salt and pepper
- 8 Pc. La rat potatoes
Veal cheeks
- Salt and pepper the veal cheeks. Roll up over the side like a roulade, tie together with kitchen twine and fry in a pan with oil. Put aside. Chop and dice the carrots. Use only the white section of the leek and chop finely. Sauté the vegetables in the ovenproof roasting pan with the butter until translucent and add the bay leaf. Add the cheeks and deglaze with red wine, veal stock and water. Cover and bring to the boil once. Then let it simmer in the oven at 170 degrees for 2 hours.
- Remove the meat from the broth and remove the threads. Puree the brew with the hand blender. Season to taste with salt and pepper. Cut each veal cheek into 3 slices, place on a plate and nap with the reduced sauce.
Onion confit
- Cut the onions into eighths and sauté with the butter over a mild heat (5-8 minutes), add 2 tablespoons of honey and allow to dissolve. Pepper and salt. Deglaze with the sweet wine or other dessert wine and simmer for 40 minutes on the lowest level.
La rat
- Peel the “La Ratte” potatoes and roast them until golden brown in the pan.
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