Veal cheeks with two kinds of puree and vegetables

Ingredients for 5 servings:

• 5 veal cheeks, well stored
• some flour
• 100 g carrot(s), peeled, diced
• 100 g celery, peeled, finely diced
• 150 g onion(s), peeled, finely diced
• some clarified butter for frying
• some olive oil
• 1 tbsp sugar
• 340 ml red wine, good quality
• 750 ml veal stock, homemade
• salt and pepper
• 1 bay leaf
• 2 sprigs of thyme
• 2 rosemary sprigs
• some juniper berries
• some blackberry jelly, rosemary jelly and blueberry jelly
• some chocolate, dark
• 500 g potatoes, floury
• e.g. butter
• e.g. milk
• Salt
• nutmeg
• 1 kg peas, frozen
• e.g. milk
• e.g. butter
• Salt
• 10 small carrot(s) (baby carrots)
• 2 kohlrabi
• Sugar
• chili powder
• Salt

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours; Total time approx. 18 hours

from the show “The Perfect Dinner” on VOX from 29.05.2020

Coat the veal cheeks in flour, sear on both sides in clarified butter, and set aside. Heat a little olive oil in a roasting pan, roast the vegetables, deglaze with red wine, and reduce. Gradually add the red wine and reduce again. Add the spices. Pour in the veal stock and reduce again. Place the veal cheeks in the sauce. Cover and place in the oven at 180°C with top/bottom heat for 1 hour. Then remove and chill overnight. The next day, skim off any excess fat. Heat the sauce and simmer, then strain. 3 hours before serving, place the veal cheeks in the roasting pan with the lid on and place it in the oven at 80°C. After one hour, increase the temperature to 140°C, and finish cooking uncovered at 160°C for the last hour. Remove the roasting pan from the oven and season the sauce with salt, pepper, chocolate, jellies, and jams. For the mashed potatoes, boil the potatoes until soft, drain, and press through a potato ricer. Stir in the milk and butter until the desired consistency is reached. Season with salt and nutmeg. For the pea puree, boil the peas in the milk until soft. Drain the milk into a saucepan, puree the peas, and press through a sieve. Add the butter and salt, adding the previously drained milk as needed. Peel the baby carrots and cut kohlrabi into balls. Cook until al dente. Caramelize the sugar, add the baby carrots and kohlrabi balls, and season with salt and chili powder. Marika prepared this recipe as a main course on the show “The Perfect Dinner” – Day 5 at Lake Constance – on Friday, May 29, 2020.