Veal cheek from Piemonte

  • Main
  • medium
  • 4
  • 60 minutes, plus 60 hours cooking sous-vide

PT1H

PT60H

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Ingredients

Metric

Imperial

Veal cheeks

Sauce

Potato cream

  • 325g of potatoes, peeled and chopped
  • 65g of milk
  • 65g of cream
  • 30g of unsalted butter
  • salt
  • pepper

Parsley chlorophyll

Red wine reduction

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
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
7
Add the veal stock and keep cooking until you obtain sauce consistency
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
10
To make the parsley chlorophyll, blend the parsley with the water to achieve a thin green purée
11
For the red wine reduction, reduce the red wine to a thick syrup in a small saucepan
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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