John Myers
Contents
show
Confit Veal Cheeks, Poppy Seed Spaetzle, Ratatouille
The perfect confit veal cheeks, poppy seed spaetzle, ratatouille recipe with a picture and simple step-by-step instructions.
Veal cheeks
- 1,5 kg Veal cheek (parried)
- 1 l Red wine (Merlot)
- 200 ml Veal stock
- 500 g Bacon (for confection)
- 2 Pc. Carrots
- 0,5 Pc. Fresh celery
- 2 Pc. Onion
- 0,5 tsp Tomato paste
- 300 g Butter
- Rosemary
- Thyme
- Salt and pepper
Poppy seed spaetzle
- 400 g Spaetzle flour
- 8 Pc. Egg yolk
- 1 shot Mineral water
- Salt and pepper
- Nutmeg
- 50 g Poppy
- 100 g Butter
Ratatouille
- 1 Pc. Red peppers
- 1 Pc. Green peppers
- 1 Pc. Peppers yellow
- 1 Pc. Zucchini yellow
- 1 Pc. Zucchini
- 1 Pc. Eggplant fresh
- 1 Can Peeled tomatoes
- Salt and pepper
- Olive oil
- Season the veal cheeks with salt and pepper. Line the baking dish with bacon and herbs. Sear the veal cheeks vigorously on both sides. Spread on the laid out bacon. Cover with the remaining bacon. Put the whole thing in the oven for about 5 hours at 90 degrees.
- For the sauce, roast the root vegetables, add tomato paste, deglaze with Merlot and pour in the veal stock. Let this mixture simmer gently for about 1.5 hours. After the cooking time, take the veal cheeks out of the oven and let them cool down. Remove the bacon and herbs from the cheeks and pour the sauce over the meat. Braise in the oven for another 8 hours at 80 degrees. Then pour off the sauce and assemble with butter.
- Make spaetzle dough from the ingredients, achieve the desired consistency with mineral water (dough must be difficult to fall off the spoon). Scrape or press the dough in boiling salted water. As soon as the spaetzle swim on top, take them out of the pot and soak in ice water and then drain well. Toss in plenty of butter in the pan.
- Wash all the ingredients for the ratatouille and dice very small. Heat olive oil in a hot pan and sauté the vegetables for about 8 minutes. Season to taste with salt and pepper.
- Arrange the veal cheeks nicely with the poppy seed spaetzle and ratatouille.
Facebook Comments