John Myers
Braised Veal Cheeks in Burgundy, Truffled Celery Puree
The perfect braised veal cheeks in burgundy, truffled celery puree recipe with a picture and simple step-by-step instructions.
- 5 Pc. Veal cheeks
- 1 bunch Soup greens
- 0,7 l Red wine
- 50 g Tomato paste
- 3 tsp Sugar
- 300 g Potatoes
- 200 g Celery
- 1 tbsp Truffle butter
- 200 g Butter
- 100 g Cream
- 5 g Nutmeg
- 200 g Carrots
- 200 g Asparagus green
- 10 ml Rapeseed oil
- Free the veal cheeks of tendons and fat. Then dice the soup greens and set aside. Fry the cheeks in rapeseed oil and then remove them from the pot. Now sweat the soup greens in the pot with the tomato paste and sugar. As soon as a thin layer has settled on the floor, deglaze with the red wine and scrape everything off the floor. When the liquid has boiled off, deglaze again with red wine. Now place the cheeks in the stock, fill up with water and slowly stew with the lid closed.
- Peel and dice the potatoes and celery. Then cook them in lightly salted water. Pour off the cooking water and pound very finely. Season with butter, cream, truffle butter and nutmeg. Peel the carrots and asparagus, cut into the desired shape and cook in the steamer. Finally toss again in a pan with butter and sugar.
- When the veal cheeks are tender, remove from the jus and set aside. Now pour the juice through a sieve and reduce it again. If the jus is still too runny, just thicken it with a little cornstarch.
- Arrange everything together on the plate.
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