RecipesCafe DupontBraised Veal Cheeks

Braised Veal Cheeks Recipe

inspired by

@cafedupont

Sep 18 2024

•

4h

•

Serves 4

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Recipe information

Make Braised Veal Cheeks in just 4h . Olive Oil Poached Habersham Fingerling Potatoes, Braising Jus, Sous Vide Root Vegetables

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Ingredients

Veal Cheeks

Olive Oil Poached Potatoes

Sous Vide Root Vegetables

Preparation

Braised Veal Cheeks

1. Prepare the Veal Cheeks

Season the veal cheeks with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Sear the veal cheeks on all sides until browned. Remove and set aside.

2. Make the Braising Jus

In the same pot, add garlic, thyme, bay leaves, red wine, and beef broth. Bring to a simmer, scraping up any browned bits from the bottom. Return the veal cheeks to the pot, cover, and reduce heat to low. Braise for 3 hours or until tender.

Olive Oil Poached Potatoes

3. Prepare the Potatoes

In a saucepan, combine olive oil, fingerling potatoes, salt, and rosemary. Heat gently over low heat until the potatoes are tender (about 30-40 minutes).

Sous Vide Root Vegetables

4. Prepare the Root Vegetables

Peel and cut the carrots, parsnips, and beets into uniform pieces. Vacuum seal with olive oil, salt, and black pepper. Sous vide at 185°F (85°C) for 1 hour.

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