John Myers
Contents
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Ingredients
Veal cheeks
- 3 kg Veal cheeks
- 1 pinch Salt and pepper
- 1 pinch Ground cloves
- 2 bunch Soup greens fresh
- 10 Pc. Shallot
- 100 ml Port wine
- 500 ml Red wine
- 500 ml Beef broth
- 3 Pc. Bay leaves
- 1 tsp Peppercorns
- 1 Msp Ground cinnamon
- 1 tbsp Olive oil
- Food starch
Potato and celery mash
- 1 kg Floury potatoes
- 1 kg Fresh celery
- 100 g Butter
- 300 ml Milk
- 1 tbsp Salt
Caramelized carrots
- 1 bunch Carrots young with green
- 125 g Butter
- 1 tbsp Sugar
- 1 pinch Salt
Instructions
Veal cheeks
- Fry the veal cheeks vigorously in olive oil and take them out of the pan. Roast the cleaned soup cabbage, cut into large pieces. Now deglaze with port wine. Pour the whole thing up with red wine and broth. Put the cheeks back in the stock, put the lid on and in the oven. Stew for an hour at 180 degrees. Then cook at 110 degrees for about 3 hours. Due to the low temperature, the meat cooks very slowly, it drags on.
- Remove the meat from the stew. Season the stock with cinnamon, bay leaves, peppercorns and cloves. Let it cook for 10 minutes. If you like the sauce a little creamier, you can thicken it with a little cornstarch.
Potato and celery mash
- Peel the potatoes and celery and cut into cubes. Cook in salted water for about 20 minutes. Pour off the water, add butter and milk and pound with the potato masher. Not with the hand blender. Season with a little salt, done.
Caramelized carrots
- Clean the carrots and cut them into any nice shape. Melt the butter in the saucepan, add the sugar and let it caramelize. Now add the carrots and let them steep for 15 minutes in a closed pot at the lowest possible temperature. Season a little with salt.
Nutrition
Serving: 100gCalories: 158kcalCarbohydrates: 3.7gProtein: 8.3gFat: 11.6g
