John Myers
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Reddened Veal Cheeks in Cranberry Red Wine Sauce with Nut Spaetzle and Salted Carrots
The perfect reddened veal cheeks in cranberry red wine sauce with nut spaetzle and salted carrots recipe with a picture and simple step-by-step instructions.
For the veal cheeks in cranberry and red wine sauce:
- 800 g Veal cheeks
- 2 Pc. Carrots
- 2 Pc. Celeriac
- 2 Pc. Onion
- 4 tbsp Olive oil
- 2 tbsp Tomato paste
- 500 ml Red wine
- 400 ml Beef stock
- 3 Pc. Bay leaves
- 3 Pc. Sprigs of thyme
- 200 g Cranberries
- 1 tbsp Balsamic vinegar
- 350 g Shallots
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Pepper
For the nut spaetzle:
- 250 g Flour
- 50 g Walnut kernels
- 2 Pc. Eggs
- 125 ml Lukewarm water
- 1 tsp Salt
- 125 g Butter
For the salted carrots:
- 1 bunch Thyme
- 3 tsp Turnip tops
- 5 tsp Butter
- 2 tsp Walnuts
- 2 kg Salt
- 2 Pc. Egg white
- 50 g Flour
- 50 ml Water
- 500 g Carrots young with green
- For the veal cheeks, dice two carrots, two stalks of celery and two onions. Preheat the oven to 170 degrees Celsius with top-bottom heat. Heat the 4 tablespoons of olive oil in the roaster and fry the 800 g cheeks in it, remove, season with salt, pepper and set aside.
- Put the onions in the saucepan and fry them, then add the carrot and celery cubes and fry them as well. Add the 2 tablespoons of tomato paste and fry briefly. Deglaze with the 500 ml red wine and let it boil down. Put the 400 ml stock, the three sprigs of thyme, the three bay leaves and the meat in the roaster, stir and let simmer in the oven for an hour, covered.
- Then turn the temperature down to 150 degrees Celsius, turn the meat and stew the dish for another 30 minutes. Then roughly chop the shallots, add the cranberries and stew for another 45 minutes. Then remove the meat and keep it warm.
- Drain the sauce and sort out the cranberries from the leftover vegetables. Put the cranberries back in the sauce and puree. Then pass the sauce. If necessary, reduce the sauce or finish with sugar, pepper, salt, butter or cornstarch.
- For the nut spaetzle, first mix the two eggs with 125 ml water and then mix the 250 g flour with the 50 g nuts. Then work everything through with the hand mixer with the dough hook until the dough shines nicely and bubbles. The consistency should be such that it is difficult for the dough to tear off the spoon.
- Press portion by portion through the spaetzle press or the spaetzle slicer and cook in sparkling salt water until the spaetzle rise to the surface. Then chill in cold water and later fry in butter.
- For the salted carrots, peel the carrots, cut them to size and cook them in one piece for 10 minutes. Preheat the oven to 200 ° C with circulating air. Mix the 2 kg sea salt with the two egg whites, the 50 g flour and 50 ml water.
- Spread a third of it in the shape of a rectangle in a large spout. Place half a bunch of thyme and the carrots on top. They can also lie on top of each other. Cover the carrots with the rest of the thyme, cover with the remaining sea salt mixture and press firmly on the mixture. Bake on the middle rack for about 15 minutes.
- Take the baking dish out of the oven, open the salt coat and lift out the carrots. Rub the salt off the carrots with a paper towel. Make a mixture from 3 teaspoons of turnip tops and 5 teaspoons of butter and allow to melt over a water bath. Arrange the carrots and sprinkle with the butter and turnip tops and sprinkle 2 teaspoons of grated walnuts over them.
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