Veal Cheeks Braised in Demi-Glace with Roasted Vegetables and Mushroom Sauce
Main Dishes • French
Description
Veal cheeks braised in demi-glace with roasted vegetables and mushroom sauce
Ingredients
- Veal Cheeks 0 lbs
- Demi-Glace Sauce 0 qt
- Royal Mushrooms 20 oz
- Tomatoes 4 pieces
- Eggplants 1 piece
- Young zucchini 1 piece
- Marinated cherries 3 pieces
- Shallot 3 pieces
- Thyme to taste
- Dried Rosemary to taste
- Ground Black Pepper to taste
- Butter 5 oz
- Olive Oil to taste
- Wheat Flour to taste
- Ocean salt to taste
Step-by-Step Guide
Step 1
Dry the veal cheeks with paper towels, sprinkle with freshly ground pepper, coat in flour, and sauté in a mixture of olive oil and butter.
Step 2
Carefully place the cheeks in a heatproof dish, pour in the demi-glace, and bake in the oven at 355°F for 2 hours.
Step 3
Slice the eggplant, zucchini, and tomatoes into rings. Season with salt, add spices, and drizzle with olive oil. Wrap in foil and place in the oven for 20 minutes at 390°F.
Step 4
Finely chop the shallots and mushrooms. Sauté the shallots in butter, then add the mushrooms. Cook until all moisture evaporates from the mushrooms.
Step 5
Remove the cheeks from the demi-glace, keep warm, combine with the sautéed mushrooms, and reduce on the stove to the desired consistency. Allow to cool slightly. Whisk in 50 grams of warm butter.
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