Veal cheek

4
0 - 30 minutes
Veal cheek (cooked sous-vide)
*
stewing

Preparation

Heat the veal cheek as described* on the package. Boil the potatoes in water with salt, drain, allow to dry steam and mash. Stir in butter and cream, season with salt and pepper. Cut the beets into cubes and place in a bowl.

Halve the pomegranate, hold the cutting edge in your palm and tap firmly with a spatula on the skin. This way, the seeds are easily removed from the pomegranate. Remove the white membranes. Add the pomegranate, parsley, lime juice, salt and olive oil to the beetroot. Serve the mashed potatoes on plates, place the warm veal cheek on top and spoon the beet salad onto the dish.

Serving suggestion: Also delicious with homemade mashed parsnip and gravy.

*Veal cheek of Peter's Farm is prepared sous-vide. Place the veal cheek in a preheated pan with butter. Heat the pan for about four to seven minutes over medium heat. Remember to turn it regularly.

Prefer to prepare the veal cheek in the microwave? Prick several holes in the foil and place it on a plate in the microwave. Heat the product for five minutes at 630 watts.

Sous-vide is a cooking technique in which food is first packed in vacuum. It is then cooked in water at a controlled temperature. The advantages of this technique? Taste, juices, vitamins and minerals are retained.

Ingredients

  • 4 pieces of Veal cheek (cooked sous-vide)
  • 500 gr peeled floury potatoes
  • 1 tbsp of butter
  • 4 tbsp of cream
  • Salt
  • Pepper
  • 1 Pomegranate
  • 400 gr boiled beets
  • 2 tbsp chopped parsley
  • Juice of 1 lime
  • 2 tbsp of olive oil

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