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Braised Veal Cheek with Potato Purée, Spinach and Pecorino Cream
3 h 30 minPara 4Nutri-Score C€€€
C
3 h 30 min
3 h 30 minBraised Veal Cheek with Potato Purée, Spinach and Pecorino Cream
receta de
@gianmaria_sapia
@gianmaria_sapia
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
veal cheek (trimmed, cut into even pieces)Carne800 g
olive oilDespensa30 ml
onion (finely chopped)Frutas y verduras1 pieza
carrot (finely chopped)Frutas y verduras1 pieza
celery stalk (finely chopped)Frutas y verduras1 pieza
garlic (crushed)Frutas y verduras2 piezas
dry white wineBebidas200 ml
beef stock (hot)Despensa700 ml
thyme (sprigs)Especias3 piezas
bay leafEspecias2 piezas
saltEspecias8 g
black pepper (freshly ground)Especias3 g
potato (peeled, cut into chunks)Frutas y verduras800 g
butter (cold, cubed)Lácteos80 g
whole milk (warm)Lácteos150 ml
spinach (washed, stems removed)Frutas y verduras400 g- pecorino romano (finely grated)Lácteos120 g
creamLácteos200 ml
por ración
Nutrición
789kcal
- Carbohidratos
- 48 g
- Proteínas
- 51 g
- Grasas
- 44 g
lo que usará
Utensilios
Cocotte
Cazo
Prensapatatas- Tamiz
Sartén
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Sear the veal cheek
- Heat the olive oil in a Dutch oven over high heat.
- Season the veal cheek with salt and pepper and sear on all sides until deeply browned.
- Set the meat aside on a plate.
- Paso 2
Build the braising base
- Lower the heat and soften the onion, carrot, celery and garlic in the same pot.
- Pour in the white wine and scrape up the browned bits.
- Return the veal cheek, add the hot stock, thyme and bay leaf.
- Paso 3
Braise slowly
- Cover and simmer gently until the meat is fork-tender.
- Turn the cheeks once or twice during cooking.
- Lift out the meat and reduce the cooking juices to a glossy sauce.
- Paso 4
Cook the potatoes
- Boil the potatoes in salted water until a knife slides in easily.
- Drain well and let the steam escape for a minute.
- Paso 5
Make the potato purée
- Mash the potatoes while still hot.
- Beat in the cold butter and warm milk until silky.
- Season with salt and pass through a sieve for a finer texture.
- Paso 6
Wilt the spinach
- Sauté the spinach in a pan until just wilted.
- Season lightly with salt and pepper and drain any excess water.
- Paso 7
Prepare the pecorino cream
- Warm the cream in a saucepan over low heat.
- Off the heat, whisk in the grated pecorino until smooth and creamy.
- Keep warm without boiling.
- Paso 8
Plate the dish
- Spoon the potato purée onto warm plates.
- Add the spinach and the braised veal cheek.
- Spoon over the reduced juices and finish with the pecorino cream.