John Myers
Veal Cheeks with Cabbage Sauerkraut
The perfect veal cheeks with cabbage sauerkraut recipe with a picture and simple step-by-step instructions.
- 1 Cabbage
- 1 Carrot
- Salt
- Veal cheeks
- 600 g Floury potatoes
- White wine
- Caraway seeds
- Laurel
- Juniper
- 1 tbsp Milk
- 250 g Butter
- Mirepoix
- Oil
- Noilly Prat
- Finely slice the pointed cabbage. Grate the carrot very finely. Weigh both. Calculate 2% of the weighed mass and add as salt. Put everything in a large glass or a stone pot and press really hard. Let stand for 1 week at room temperature. Then let it mature in the refrigerator for 8-9 weeks.
- Then sauté like any normal sauerkraut with white wine, bay leaves, juniper and caraway seeds.
- Peel and cook the potatoes, then mash and strain. Let it evaporate, make some space for the milk. Place directly on the hot bottom of the pan. Now gradually hide the butter. A kitchen slave with muscles or a mixer would come in handy. If necessary, add salt again. Since the butter content is deliberately very high, each guest only gets about one tablespoon of it.
- Parry the cheeks, season with salt, fry in oil, sauté mirepoix. Deglaze with Noilly Prat, top up with white wine. Stew. I had them in the oven at 70 ° C for 12 hours.
Facebook Comments