John Myers
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Veal Cheeks in Chianti Sauce with Caramelized Carrots and Mashed Potatoes
The perfect veal cheeks in chianti sauce with caramelized carrots and mashed potatoes recipe with a picture and simple step-by-step instructions.
for the carrots
- 50 g Clarified butter
- 6 middle Carrots
- 1 Yellow carrot
- 10 piece Fresh mushrooms
- 100 g Fresh celery
- 1 small Zucchini
- 500 ml Chianti
- 600 ml Veal stock
- 3 Toes Garlic
- 3 piece Rosemary sprigs
- 10 piece Allspice grains
- 4 piece Star anise
- 30 piece Coriander grains
- 4 piece Bay leaves
- 1 tbsp Thyme
- 8 size Carrots
- 1 tbsp Sugar brown
- Salt. pepper
for the mashed potatoes
- 10 medium sized Floury potatoes
- 1 shot Cold milk
- 2 tbsp Butter
- Nutmeg, salt, pepper
the veal cheeks
- Roast the vegetables vigorously in a roasting pan, add tomato paste and gradually deglaze with the Chianti. Then add the veal stock and the spices. Remove fat and tendons from the cheeks and fry all around in another pan. Add the veal cheeks to the vegetables and cook them covered in the oven at 200 ° C for about 2 hours until the meat is tender and soft. Then pass the sauce through a fine sieve and, depending on the consistency, reduce a little and bind a little to taste. Season if necessary.
caramelized carrots
- Clean and peel the carrots and then cut them into bite-sized, thin strips. Fry them in a pan with butter and when they start to soften, sprinkle with brown sugar. Make sure that they don’t get too brown, otherwise it looks like it’s burnt, but it’s really just the sugar. Season with a little salt and pepper from the mill.
the stomp
- Peel and cook the potatoes. Then half drain and add the butter and milk. Mash and season with nutmeg, salt and pepper.
- Of course, the Chianti or a Barolo, Barbaresco, Ripasso or or or … enjoy your meal!
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