2020-08-13 / test@t

Veal cheeks with baked potatoes and chanterelles

We usually eat veal cheeks only in restaurants. And it's a pity. This is a cheap, understandable, uncomplicated dish, the main thing when cooking is not to rush. Let the cheeks sit for 24 hours in the oven at low heat. It takes a long time, but the oven will do all the work for you, and as a result, the cheeks will literally turn into a souffle. You just have to beat this meat tenderness with the help of ruddy potatoes and creamy sauce with chanterelles. And who said that there is no such thing as delicious at home as in a restaurant?

Ingredients

1 kg prepared veal cheeks
800 g potatoes
200 g of chanterelles
2 tbsp extra virgin olive oil
200 g sour cream (20%)
100 ml heavy cream
1-2 tbsp flour
50 g good ghee
salt pepper
fine spinach for garnish
80 g of leeks
veal cheeks 1 kg 200 g
70 g carrots
1-2 cloves of garlic
70 ml of wine
30 ml dark beer (best porter)
800 ml chicken stock
60 g good butter or ghee
2 sprigs of thyme
salt pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Rinse the cheeks thoroughly, combine in a baking dish with chopped leek, onions, carrots and crushed garlic cloves.

Step 2

Pour the cheeks with broth, beer and wine, salt and pepper, cover with foil and send to the oven preheated to 100C for 24 hours.

Step 3

Wash the potatoes thoroughly with a brush, cut them in half, put them in a baking dish, add ghee and send them to a temperature of 180C for 1 hour.

Step 4

Fry the chanterelles in a pan, add cream, sour cream and flour for the sauce to them, season with salt and pepper.

Step 5

Put chopped veal cheeks on a plate, pour over the resulting sauce. Place potato slices and chanterelle sauce nearby. Sprinkle with spinach leaves and serve.

Preparation time

12h

Cooking time

Catalog