John Myers
Veal Cheeks with Port Wine Jus and Leek
The perfect veal cheeks with port wine jus and leek recipe with a picture and simple step-by-step instructions.
- 400 g Veal cheeks, neatly parried
- 2 Pc. Carrots quartered
- 1 Pc. Parsley root, quartered
- 60 g Fresh, cleaned and diced celery
- 1 Bouquets of herbs made from bay leaf, rosemary and thyme
- 4 Juniper berries
- 5 Allspice grains
- Salt
- Black pepper from the mill
- 1 Tablespoon (level) Powdered sugar
- 250 ml Port red
- 200 ml Veal stock
- 1 tablespoon Tomato paste
- 15 g Ice cold butter
- 3 Leek sticks, cleaned, cut into 6 cm pieces
- Freshly grated nutmeg
- 1 Sting Butter
- 3 tablespoon Veal stock
- Vegetable oil
- 1 Tablespoon (level) Cherry balsamic vinegar
- Fry the cheeks in vegetable oil, remove them and season with salt and pepper. Put the roasted vegetables in the saucepan. Let them sweat. Add the tomato paste. Stir well. Sprinkle with powdered sugar and allow to caramelize. Deglaze with port and reduce to a syrupy level. Pour in the veal stock. Bring to the boil and add the cheeks, spices and herbs.
- Cook closed in a preheated oven at 115 degrees top / bottom heat for three hours. Remove the pieces of meat, strain the sauce, gently squeeze out the vegetables, bring to the boil and season to taste. Stir in the balsamic vinegar and bind with the butter. Put the meat back in.
- Roast the leek pieces in butter, deglaze with the veal stock and season with salt, pepper and nutmeg. Cover and cook for about 12 minutes. Arrange the cheeks and top with the sauce. Put on the leek and add a side dish of your choice.
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