for 4 person

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 sprig	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

How it's done

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.

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