Serves 1
Directions
- 1Sear three veal cheeks with salt, pepper, and a little flour.
- 2Remove the veal cheeks once they are well browned.
- 3Add one onion, one leek, one carrot, and one tomato.
- 4Cook it covered for ten minutes.
- 5Add half a glass of cognac and flambé it.
- 6Add a glass of wine.
- 7Return the veal cheeks with all its juices in two minutes.
- 8Add water until the meat is covered.
- 9Mix it well.
- 10Leave it covered for two hours on low heat.
- 11Remove the veal cheeks.
- 12Strain the sauce without crushing it through a fine colander.
- 13Squeeze the vegetables well and add the reduced broth.
- 14With the veal cheeks already tempered, make a tight roll with holes for the air to come out.
- 15Cool it for a minimum of two hours.
- 16Cool also the sauce that has reduced by half.
- 17Extract the fat and impurities.
- 18Continue reducing the sauce.
- 19Remove the film paper from the roll of meat.
- 20Cut it to a thickness of 10 cm more or less.
- 21The sauce has already reduced a lot.
- 22Remove it with 20 grams of butter to baste the piece of meat.
- 23Bake it for 15 minutes at 200 degrees.
- 24Finish the plate with a boniato puree and plenty of sauce.
Ingredients
- 3 veal cheeks
- salt
- pepper
- flour
- 1 onion
- 1 leek
- 1 carrot
- 1 tomato
- 0.5 glass cognac
- 1 glass red wine
- water
- 20 grams butter
- boniato puree
Equipment
potcolanderfilm paperknife
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