John Myers
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Veal Cheeks with Two Kinds of Puree and Vegetables
The perfect veal cheeks with two kinds of puree and vegetables recipe with a picture and simple step-by-step instructions.
Veal Packet:
- 5 Pc. Veal cheeks
- Flour
- Clarified butter
- 100 g Diced carrots
- 100 g Diced celery
- 150 g Diced onions
- Olive oil
- 1 tbsp Sugar
- 2 dl Port wine
- 340 ml Red wine (high quality)
- 750 ml Veal stock
- 1 tbsp Peppercorns
- Salt
- Pepper
- 1 Pc. Bay leaf
- 2 Pc. Sprig of thyme
- 2 Pc. Rosemary branch
- Juniper berries
- Cranberry jam
- Blackberry jelly
- Rosemary jelly
- Blueberry jelly
- Dark chocolate
Mashed potatoes:
- 500 g Floury potatoes
- Butter
- Milk
- Salt
- Nutmeg
Pea puree:
- 1 kg Tk – peas
- Milk
- Butter
- Salt
Vegetables:
- 10 Pc. Baby carrots
- 2 Pc. Kohlrabi
- Sugar
- Chili
- Salt
Veal cheek:
- Turn veal cheeks in flour, fry in clarified butter on both sides and set aside.
- Heat olive oil in a roasting pan, roast vegetables, deglaze with port wine and let reduce. Then gradually add red wine and reduce again. Then add the spices.
- Pour veal stock and reduce again. Place the veal cheeks in the sauce. Cover and place in the oven at 180 degrees for an hour. Chill overnight.
- Skim off excess fat the next day. Heat the sauce and let it simmer, then strain.
- Three hours before serving, put the veal cheeks in the roaster with the lid at 80 ° C, after one hour increase the temperature to 140 ° C, and finish cooking at 160 ° C for the last hour without the lid.
- Take the roast out of the oven, season the sauce with salt, pepper, chocolate, jellies and jams.
Mashed potatoes:
- Cook the potatoes until soft, strain and press through the potato press. Season to taste with milk, butter, salt and nutmeg.
Pea puree:
- Boil the peas in milk until soft, then pour the milk into a saucepan. Puree the peas and strain them through a sieve.
- Add the butter and salt, adding the milk you poured off beforehand as required.
Vegetables:
- Peel the baby carrots, cut out kohlrabi balls, and cook both until al dente. Caramelize the sugar, add the baby carrots and kohlrabi and season with salt and chilli.
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