- 1 kg veal cheeks
- 3 garlic cloves
- 200 g. medium Mirepoix *
- 1 table spoon tomato concentrate
- 100 g. grated tomato
- 300 ml red wine
- 500 ml veal stock,
- 1 Boquet Garni *
- Salt, /blackpepper
- Oliveoil / half table spoon of butter
- For the Potato Rosti: 2 potatoes, salt, black pepper, olive oil
Sear the two sides of the veal cheeks in a pan with a tablespoon of olive oil. Add 1 spoon of olive oil, tomato concentrate and grated tomato into small sauce pan and cook it until the tomato gets soft and creamy. Afterwards, add Mirepoix, red vine, salt, black pepper,3 cloves of garlic, 1 Bouquet Garni into the pan that you have seared the veal cheeks. Cook it for 2 minutes, then add the veal stock and cooked tomatoes. Keep it on the stove until it boils, then put the pan with its tap into the oven (preheated 170 C°) and check it after 20 minutes, if there is need keep it in the oven for another 10 minutes).
To prepare the Rosti, grate the potatoes, season it, strain the excess juice of the potatoes. Put 1 spoon of olive oil into a medium size frying pan (Teflon), when the oil is hot, put a thin layer of potatoes (as a semitransparent layer), fry two sides and take it out of the pan onto a piece of paper towel.
When the veal cheek stew is cooked, take the veal cheeks out to another pan, strain the rest of the ingredients in the pan taken out of oven. Cook the sauce until it gets the texture of“demi-glace”*. Then add the pieces of veal cheek into the sauce, stir gently. Finally add half spoon of butter to add extra shine to the sauce. Put a piece of veal cheek onto a plate, pour some sauce, decorate it with a piece of Potato Rosti.
- The saucepan in which we cook the veal cheek stew should have a metal handle as it is put into the oven as well.
- The butter should be cold enough (about 5-10 C°) in order to be able to add extra shine.
*Mirepoix: Mixture of diced onions, celery, and carrots. The sizes of mirepoix be fine (0,5 cm),medium (1cm)or large (2-3 cm) depending the cooking time and purpose. The ratio of the ingredients is 2:1:1 of onions, celery, and carrots
*Bouquet Garni: A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavor), thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.
*Demi-glace: is a rich brown sauce in used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means “icing” or “glaze”