John Myers
Braised Veal Cheeks on Barolo Sauce and Stilmus Potato
The perfect braised veal cheeks on barolo sauce and stilmus potato recipe with a picture and simple step-by-step instructions.
Stalk jam:
- 2 tbsp Clarified butter
- 500 g Vegetable products Roasted vegetables
- 1 tbsp Tomato paste
- 300 ml Red wine
- 11 tsp Dark veal stock
- 1 Pc. Clove of garlic
- 1 Pc. Sprig of thyme
- 1 Pc. Rosemary sprig
- 10 Pc. Peppercorns
- 10 Pc. Coriander grains
- 1 Pc. Star anise
- 2 Pc. Allspice grains
- 2 Pc. Bay leaves
- 100 ml Barolo red wine
- 100 g Frozen butter
- 1 bunch Fresh stalk jam
- 700 g Floury potatoes
- 1 pinch Nutmeg
- 1 pinch Salt and pepper
- 150 g Butter
- First, free the veal cheeks of fat and vision. Then fry the cheeks in clarified butter in a roaster. Roast the stewed vegetables in another pan, add tomato paste and gradually deglaze with the red wine. Then add the veal stock and the spices. Add the veal cheeks and roast together in the oven at 200 ° C for 5-2 hours until the meat is juicy and soft. Then pass the stewed stock through a fine sieve and, depending on the consistency, reduce it a little and mix with the frozen butter. Season if necessary.
- In the meantime, cook the potatoes in salted water, wash the stalk sauce well and finely chop it and cook it in salted boiling water until al dente. Put the stick sauce on a colander and wring it out well in a kitchen towel. Mash the potatoes with butter, add nutmeg to taste and fold in the stem butter.
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