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

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

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
First published in 2015

At the helm of one of Italy’s most celebrated restaurants, Giancarlo Perbellini comes from a long line of pastry makers and is now a legend amongst his peers.

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