Dec 13, 2010

Braised Veal cheeks with celeriac purée

  • 1 kg veal cheeks (have to be ordered in advance at your butcher)
  • Salt and pepper
  • 1/2 Onion chopped
  • 1 carrot chopped
  • 1/4 celeriac chopped
  • 2 bay leaves
  • 1 dl red wine
  • stock to cover
  • 150 g bruonise of carrot and celeriac, blanched
  1. Season the veal cheeks with salt and pepper
  2. Heat some oil in a heavy pot, sear the veal on both sides, add the vegetables, roast for 2 min. and deglace with the red wine
  3. Cover the meat with the stock and add the bay leaves
  4. Let simmer at medium heat until the meat is tender (about 1.5 hours) Add stock if needed during the cooking process, so the meat is always covered
  5. Remove the meat, and strain the remaining liquid
  6. Discard the vegetables and cut the meat in small dices
  7. Add the blanched vegetables, the meat and the stock, season if needed
  8. Serve in soup bowl or glass, garnished with parsley

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