Veal Cheeks in a Red Wine Sauce, Cauliflower Purée and Celery-Grape Salad
Need a fancy recipe for a special occasion? These braised veal cheeks cooked low and slow in red wine is sure to impress!
Ingredients
- 1/2 cauliflower, thinly sliced on a mandoline
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) apple cider vinegar
- 1/4 cup (60 ml) honey
- 1 garlic clove, halved
- 3 celery stalks
- 1/2 cup (90 g) red grapes, halved
- 1/4 cup (25 g) pecans, roasted and coarsely chopped
- 4 veal cheeks, excess fat removed
- 2 tbsp (30 ml) olive oil
- 3 celery stalks, diced
- 1 onion, chopped
- 1 carrot, diced
- 1/4 cup (55 g) butter
- 1 cup (250 ml) red wine
- 2 cups (500 ml) veal stock
- 3 bay leaves
- 1 thyme sprig
- 1 small onion, thinly sliced
- 1/4 cup (55 g) butter
- 1/2 cauliflower, cut into small florets
- 2 cups (500 ml) milk
Instructions
- Place the cauliflower in a glass jar.
- In a small pot, bring the water, vinegar, honey, garlic and a pinch of salt to a boil. Simmer for 5 minutes. In a sieve set over the jar of cauliflower, strain the hot liquid. Seal the jar and let cool.
- Let marinate for 24 hours in the refrigerator to allow the flavours to develop.
- Using a vegetable peeler, peel the celery into long ribbons and place in a bowl of ice water to help them curl.
- When ready to serve, drain the celery ribbons and the cauliflower and place in a bowl. Add the grapes and pecans. Mix well and adjust the seasoning.
Need a fancy recipe for a special occasion? These braised veal cheeks cooked low and slow in red wine is sure to impress!