John Myers
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Braised Veal Cheeks, Red Wine Shallots and Almond Sprouts
The perfect braised veal cheeks, red wine shallots and almond sprouts recipe with a picture and simple step-by-step instructions.
For the veal cheeks:
- 10 Pc. Veal cheeks
- 3 Pc. Carrots
- 2 Pc. Onions
- Celery
- Leek
- Garlic
- 750 ml Dry red wine
- 50 ml Balsamic vinegar
- 1 tbsp Tomato paste
- Salt and pepper
- Laurel
- Juniper berries
- Cinnamon stick
- Cloves
Red wine shallots:
- 20 Pc. Shallots
- 1 tbsp Powdered sugar
- 500 ml Red wine
- 500 ml Currant juice
- Balsamic vinegar
- Oil
- Salt
Almond Rose Sprouts:
- 750 g Brussels sprouts
- 50 g Butter
- Salt
- Nutmeg
- Flaked almonds
For the gnocchi:
- 1 kg Potatoes
- 1 Pc. Egg
- 1 Pc. Egg yolk
- 500 g Coarse salt
- Flour
- Salt and pepper
- Nutmeg
- Thyme
- Grated Parmesan
Braised veal cheeks:
- Place the veal cheeks in a bowl the day before, cover with the vegetables and spices, and finally pour red wine and balsamic vinegar over them.
- The next day, remove the veal cheeks from the marinade, pat dry and fry in oil. Then take it out of the roaster.
- Skim off the root vegetables and spices and fry in hot oil in the roaster. Add tomato paste and roast for another 3 minutes. Deglaze with the stain.
- Then add the veal cheeks again and either simmer for 3 hours on the stove over a low heat or simmer in the oven at 180 degrees. If the stain boils down too much, then add red wine as required.
Red wine shallots:
- Roast shallots in oil with powdered sugar. Season with salt and reduce the black currant juice, red wine and balsamic vinegar until a jelly-like sauce is formed (approx. 20-25 minutes).
Almond Rose Sprouts:
- Clean the Brussels sprouts. Blanch briefly in boiling water.
- Heat the butter in a pan until it browns. Add the almond flakes and Brussels sprouts, season with pepper, salt and nutmeg, and toss briefly in the pan.
Gnocchi:
- Bake the potatoes on sea salt in the oven at 160 ° for about 1 hour. Peel and press through the potato press into a bowl.
- Add egg, yolk, thyme, salt, pepper, nutmeg and flour as required and knead firmly. The dough should no longer be sticky. Make rolls of dough on a floured surface and cut pieces approx. 2cm long in a diamond shape.
- Immediately add to boiling water. As soon as the gnocchi swim up, lift them out with a skimmer and place in a baking dish. Pour your splash of olive oil over them to keep them from sticking together. 10 minutes before serving, sprinkle with plenty of Parmesan, and again for about 5 minutes in the oven at 160 °.
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