Braised veal cheek, potato purée and fried leeks
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In this recipe, Giancarlo Perbellini presents a classic dish of mouthwateringly tender veal cheeks. The cheek muscle must be slow-cooked in order to achieve maximum softness, as it is a working muscle. Presented on silky mash, this is perfect fare for autumnal nights.
First published in 2015
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Ingredients
Metric
Imperial
Braised veal cheeks
- 4 veal cheeks
- 1 carrot, small, cut into large pieces
- 1 celery stick, cut into large pieces
- 1 onion, cut into large pieces
- 1 garlic clove
- 2 sprigs of rosemary
- 1 bay leaf
- 230g of demi-glace
- extra virgin olive oil
- salt to season
- pepper to season
- oil, for frying
Potato purée
- 100g of potatoes, chopped
- 200g of milk, hot
- 100g of butter
Crispy leeks
- 1 leek
- oil, for deep frying
SAVE RECIPE
Method
1
Season the veal cheeks with salt and pepper. Sear in a saucepan over a high heat with a drizzle of extra virgin olive oil until nicely browned
- 4 veal cheeks
- salt to season
- pepper to season
- extra virgin olive oil
2
Remove the cheeks from the pan, then add the vegetables to the pan with garlic and herbs. Cook until coloured all over
- 1 carrot, small, cut into large pieces
- 1 celery stick, cut into large pieces
- 1 onion, cut into large pieces
- 2 sprigs of rosemary
- 1 bay leaf
- 1 garlic clove
3
Preheat the oven to 140°C/gas mark 1
4
Place the cheeks in a roasting tray and arrange the vegetables on top. Cover with the beef demi-glace and cook in the oven for 4 hours
- 230g of demi-glace
5
Once cooked, remove the cheeks from the tray and pass the sauce through a sieve, discarding the vegetables. Adjust the seasoning if needed
6
Meanwhile, place the chopped potatoes in a saucepan and cook until tender. Drain the potatoes, put into a clean saucepan and add the hot milk, a knob of butter and some salt
- 200g of potatoes, chopped
- 200g of milk, hot
- 100g of butter
7
Mix with a whisk until you have a smooth purée. For extra smoothness, pass through a fine sieve
8
Preheat a deep-fryer to 160°C
- oil, for deep frying
9
Julienne the leek, then deep fry the strips until lightly crispy. Drain on kitchen paper
- 1 leek
10
To plate, add some potato purée to each serving dish and place a cheek on top. Spoon over some of the sauce and garnish with the crispy leeks
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