4
Veal cheek with green asparagus
> 60 minutes
veal cheek
*
pot-roasting
stewing
Preparation
Slice the carrot into 3 cm slices and finely dice the shallots and garlic. Gently pat the veal cheeks dry with a dry cloth or kitchen paper.
Fry the veal cheeks in butter and oil and add the carrots, shallots and garlic when the veal cheeks are slightly browned. Then deglaze with white wine and bring to a simmer at 90°C (194°F). Then add the fresh herbs and stock. Simmer for 3.5 hours and remove the veal cheek from the pan. Add salt and pepper to taste.
Cook the potato wedges for 10 minutes until tender. Fry the green asparagus in olive oil for 5 minutes until tender.
Serve the veal cheek with the potato wedges and green asparagus.
Bon appetit!
Ingredients:
- 4 pieces of veal cheek
- 1 carrot
- 2 shallots
- 2 cloves of garlic
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 2 bay leaves
- 100 ml white wine
- 1 litre beef/veal stock
- Potato wedges
- Green asparagus
- Pepper
- Salt
- Butter and oil
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