High Protein

Braised Veal Cheeks with Demi-Glace

Name: Braised Veal Cheeks with Demi-Glace
Total time: 7 h 30 min
Yield: 2 servings
Ingredients: 2 pcs Veal cheeks; 1 Carrot; 0.5 stalk Celery stalk; 1 Onion; 2 Shallots; 1 head Garlic; as needed Rosemary; as needed Thyme; as needed Dry red wine; as needed Tomato paste; as needed Olive oil; as needed Salt; as needed Pepper; as needed Potatoes; as needed Butter; as needed Milk

Braised Veal Cheeks with Demi-Glace — 7 hr 30 min, 16 ingredients, adapted from Steak Channel.

Recipe adapted from Steak Channel · View original

Total 7 hr 30 min

Serves 2

Calories 700 kcal

Ingredients

2 pcs Veal cheeks
1 Carrot
0.5 stalk Celery stalk
1 Onion
2 Shallots
1 head Garlic
as needed Rosemary
as needed Thyme
as needed Dry red wine
as needed Tomato paste
as needed Olive oil
as needed Salt
as needed Pepper
as needed Potatoes
as needed Butter
as needed Milk

Instructions

Season the veal cheeks with salt and pepper, then sear them in olive oil over high heat for about 45 seconds on each side. Set them aside.
Using the same pot, sauté the carrot, celery, onion, shallots, and garlic over high heat for a couple of minutes.
Lower the heat, add the tomato paste, rosemary, and thyme, and stir well.
Pour in the red wine and return the veal cheeks to the pot. Cover tightly with foil and place in the oven at 135°C (275°F) for 7 hours.
After 7 hours, transfer the cooking liquid from the pot to a pan and reduce it over high heat.
Add butter to the reduced sauce, stir for a couple of minutes over low heat.
Return the veal cheeks to the sauce for about a minute.
Prepare the mashed potatoes.
Plate the mashed potatoes, place the veal cheek on top, drizzle generously with demi-glace sauce, and enjoy.

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