BRAISED VEAL CHEEKS
with yellow polenta
Ingredients - 4 persons
- 1kg veal head patties
- 2pcs red onions
- 1/2 celeriac
- 3 garlic cloves
- 1tbsp mustard with Ascona Whisky
- 1tbsp Ticino Millefiori honey
- 6 pickled tomatoes
- 1tbsp fig balsam vinegar
- 1tbsp yuzu white wine vinegar
- 3pcs red chilli peppers
- 6 peeled, halved, coloured carrots
- 10 small, peeled raclette potatoes
- 1/2 tsp flavoured pepper from the Maggia valley
- 3 springs of thyme
- 1/2 tbsp poultry stock
- 1 good bottle of red whine
- water
- polenta
Preparation
Salt the veal cheeks, fry in a casserole until hot and remove again
Fry the finely chopped onions until they are dark brown
Cut the celeriac into small cubes, add and fry until the first roasted flavours appear
Finely slice the garlic cloves and add to the pan
Add the whisky mustard, honey and pickled tomatoes
Mix in the fig balsamic vinegar and aceto with yuzu and add the vegetables as soon as it starts to caramelise
Season with pepper, thyme and poultry stock
Deglaze with red wine and place the meat on top
Add enough water so that the meat protrudes approx. 2 cm from the liquid
Bring to the boil once on the hob, put the lid on and bake in the oven for 3 hours at 160°C top and bottom heat
Then, depending on the desired concentration of the sauce, reduce on the hob without the lid
Serve with polenta or mashed potatoes and enjoy with your loved ones
A RECIPE BY PATRICK MANHARD, @READY4MEAT
