Veal cheeks with celeriac puree and sprouts

Veal cheeks with celeriac puree and sprouts

Total: 2 hr 30 Min. | Active: 1 hr
Nutritional value / person: 705 kcal
, Fat: 41 g
, Carbohydrate: 33 g
, Protein: 38 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

3 shallots
2 garlic cloves
200 g carrots
200 g celeriac

To brown the meat

8 veal cheeks (each approx. 100 g), pre-ordered from the butcher and pared
1 tsp salt
a little pepper
1 ½ tbsp white flour
clarified butter
2 dl balsamic vinegar
4 dl veal stock or meat bouillon
2 sprigs rosemary
2 bay leaves

To braise in the oven

1 ½ tbsp Maizena cornflour
1 tbsp water

Sprouts

500 g Brussels sprouts
2 tbsp clarified butter
½ tsp salt
a little pepper
3 tbsp balsamic vinegar
20 g butter

Celeriac puree

800 g celeriac
salted water
200 g sour single cream
20 g butter
salt and pepper to taste
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How it's done

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Vegetables

Peel the shallots, garlic, carrots and celeriac. Cut the shallots into wedges, thinly slice the garlic, and chop the carrots and celeriac.

To brown the meat

Season the meat and dust with flour. Heat the clarified butter in a frying pan. In batches, brown the meat all over for approx. 10 mins. over a medium heat, only turning when a crust has formed. Remove from the pan, reduce the heat, wipe the cooking fat from the pan, add a dash more clarified butter if necessary.

Sauté the shallots, garlic, carrots and celeriac in the same pan for approx. 5 mins. Pour in the balsamic, reduce to half the amount. Pour in the veal stock, add the rosemary and bay leaf, bring to the boil. Reduce the heat, return the meat and meat juice to the pan.

To braise in the oven

Cover and braise for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the lid, mix the cornflour with the water, pour in while stirring, continue to braise (uncovered) for approx. 30 mins.

Sprouts

Prepare the sprouts. Heat the clarified butter in a non-stick frying pan. Add the sprouts, season. Cover and steam for approx. 15 mins., stirring frequently. Turn up the heat, fry (uncovered) for approx. 3 mins. Add the balsamic, cook for a further 3 mins., stirring constantly. Remove the pan from the heat, mix in the butter, cover and keep warm.

Celeriac puree

Peel and chop the celeriac, cook in boiling salted water for approx. 25 mins. until very soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Add the butter, puree the celeriac. Stir in the sour single cream, season, gently heat the puree. Plate up the celeriac puree with the veal cheeks, sauce and sprouts.

Good to know
Note: Veal shanks can also be used instead of veal cheeks. In this case, increase the braising time by 1 hr.

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