Veal cheek from Piemonte
Item 1 of 1
- medium
- 4
- 60 minutes
The Costardi Brothers cook veal cheeks sous vide for 60 hours in this recipe, resulting in meltingly tender flesh. Paired with a variety of playfully presented sauces, this is a fine dish for a special occasion.
First published in 2015
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Ingredients
Metric
Imperial
Veal cheeks
- 4 veal cheeks
- salt
- pepper
- extra virgin olive oil
Sauce
- 200ml of red wine, preferably Barbera d'Asti
- 3 cloves
- 2 juniper berries
- 1 tsp cinnamon
- 1 pinch of cocoa powder
- 200ml of veal stock
- salt
- pepper
Potato cream
- 325g of potatoes, peeled and chopped
- 65g of milk
- 65g of cream
- 30g of unsalted butter
- salt
- pepper
Parsley chlorophyll
- 100g of parsley
- 50ml of water
Red wine reduction
- 200ml of red wine
SAVE RECIPE
Equipment
- Water bath
- Vacuum bags
- Bar sealer
- Blender
Method
1
Preheat a water bath to 70°C
2
Place the veal cheeks in a vacuum bag, seal, and place in the water bath for 60 hours
3
Allow to cool then season with salt and pepper. Remove the cheeks from the bag and sear in a non-stick frying pan with a little olive oil until golden
- salt
- pepper
- extra virgin olive oil
4
Preheat a water bath to 80°C
5
Place the cheeks in a fresh vacuum bag and cook in the water bath for a further 10 minutes
6
To make the sauce, pour the red wine into a small saucepan with all of the spices and reduce by two thirds
- 200ml of red wine, preferably Barbera d'Asti
- 3 cloves
- 2 juniper berries
- 1 tsp cinnamon
- 1 pinch of cocoa powder
7
Add the veal stock and keep cooking until you obtain sauce consistency
- 200ml of veal stock
8
Place the potatoes in a pan with the milk and cream and cook until soft, for about 20 minutes. Top up with more milk if necessary
- 325g of potatoes, peeled and chopped
- 65g of milk
- 65g of cream
9
When cooked, mash the potatoes until you obtain a thick, wet cream. Add the butter and season with salt and pepper
- 30g of unsalted butter
- salt
- pepper
10
To make the parsley chlorophyll, blend the parsley with the water to achieve a thin green purée
- 100g of parsley
- 50ml of water
11
For the red wine reduction, reduce the red wine to a thick syrup in a small saucepan
- 200ml of red wine
12
To plate, drizzle the wine reduction on the plate, add the potato cream, sauce and chlorophyll and place the cheek in the centre. Season with salt and pepper and serve
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