Nov 18, 2013

braised cheeks of veal with parsley potato mash


if you're anything like me, you're probably craving comfort foods (fats, cheeses, stews, sweets...) in this weather, hm? or maybe it's the approaching holiday season? anyway, so there is something cooking... braised cheeks of veal. so tender, flavorsome, old school and classy. a really nice dish for the colder days. and i finally got to use my le creuset that i got last year in the right way (not entirely self explanatory, ahem, good thing my mom was around...). 

braised cheeks of veal
recipe adapted from douce steiner

ingredients: 

4 cheeks of veal (about 150-200g each)
salt, freshly ground pepper
2 tbsp. ghee (for frying

mirepoix from:
3 shallots, finely chopped
1 carrot, peeled, finely chopped
50 g celery root, finely chopped
1/2 leek, finely chopped
2 garlic cloves

1 thyme sprig
1 rosemary spring
1 bay leaf
5 pepper corns, freshly ground
1 tsp. tomato puree
1/2 l red wine (e.g. pinot noir)
1 l stock of veal (i used a home made one)
20 g butter

directions:
season the cheeks with salt and pepper and sear from all sides in very hot gee in a dutch oven. put the mirepoix and herbs in the same dutch oven and sweat for a while. add the tomato puree and fry with the mirepoix, herbs and spices a little, then deglaze with the red wine and the stock of veal. heat and let reduce a little. put the cheeks of veal back into the pan and braise in the oven at 160 c / 320 f for one hour. remove the meat, strain the sauce through a sieve (discarding the vegs and spices etc.). now put the sauce in a saucepan and let it reduce to half. season with salt if necessary. before serving, put the meat back in the sauce to heat it up. 


parsley potato mash
recipe adapted from douce steiner

ingredients:
400 g mealy potatoes, peeled, quartered
50 g butter
100 ml milk, hot
100 ml heavy cream
salt, freshly ground musk

for the parsley oil:
1 bunch parsley, finely chopped
3 tbsp. olive oil

directions:
boil the potatoes until tender in salted water, drain, put back in the pan and let strip from steam on the turned off plate. press the potatoes through the passe-vite, fold in the butter, then add the hot (!) milk and cream (seasoned with salt and musk). for the parsley oil, process the parsley and oil in a food processor until very smooth. add spoonful by spoonful to the potato mash until desired greenness is reached. 


to assemble, add a ladle of the parsley potato mash onto the the plate, top with a cheek of veal and garnish with a spoonful of the sauce. serve on warm plates.

2 comments:

  1. es gseht efach soo unglaublich fein us, ich stirb fasch.

    xx geraldine

    ReplyDelete
    Replies
    1. <3 haha du herzigi!! musch halt mal zum znacht cho!! xxx

      Delete

thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett