John Myers
Contents
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Ingredients
Side dishes
- Clarified butter
- 1 small Carrot
- 1 piece Leek
- 1 piece Onion
- 1 kl. Sucks Garlic
- 3 piece Bay leaves
- 1 branch Rosemary fresh
- 10 piece Colorful peppercorns
- 8 piece Allspice grains
- 2 Msp Freshly ground coriander
- 2 piece Star anise
- 2 tbsp Tomato paste
- 200 ml Barolo
- 600 ml Veal stock
- Salt and pepper
- Quittengelee
- 80 g Frozen butter
- Bamberg Hornla
- Caraway seed
- Salt
- Red cabbage
Instructions
- It is best to order the veal cheeks ready-made from the butcher. If not, remove it from the fat and sinews (but don't throw them away, we use them for the sauce). Put the peppercorns, the star anise and the allspice in a tea egg.
- Heat the butter lard in a roaster and sear the veal cheeks. then take out and keep warm.
- Possibly add a little clarified butter and now sear the root vegetables in the same pan, add the tomato paste and the spices and fry until the roasted aromas have formed. Deglaze with the Barolo and reduce a little. Add the veal stock and the seared veal cheeks, put the lid on and simmer gently in the oven preheated to 150 ° for about 150 minutes.
- Then take the roaster out of the oven. Carefully remove the veal cheeks from the sauce, fish out the bay leaves and rosemary and then work the sauce through well with the blender. Now season to taste with quince jelly, possibly a little salt and pepper. Then add enough frozen butter to the sauce until the consistency is right. Put the buttery cheeks back in and keep everything warm.
for the side dishes
- Peel the Bamberg Hörnle and place in a steamer insert. Fill the bottom of the pot with enough water, add a little salt and caraway seeds and cook the "Hörnle" until it is done.
- I had already pre-cooked the red cabbage, so it was only warmed up ...;)))
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Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 1.1gProtein: 0.5gFat: 7.2g
