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Braised Veal Cheek with Potato Purée, Spinach and Pecorino Cream
Hoofdgerecht

Braised Veal Cheek with Potato Purée, Spinach and Pecorino Cream

3 u 30 minVoor 4Nutri-Score C€€€
van @gianmaria_sapia1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • veal cheek (trimmed, cut into even pieces)Vlees800 g
  • olive oilVoorraadkast30 ml
  • onion (finely chopped)Groente en fruit1 stuk
  • carrot (finely chopped)Groente en fruit1 stuk
  • celery stalk (finely chopped)Groente en fruit1 stuk
  • garlic (crushed)Groente en fruit2 stukken
  • dry white wineDranken200 ml
  • beef stock (hot)Voorraadkast700 ml
  • thyme (sprigs)Kruiden en specerijen3 stukken
  • bay leafKruiden en specerijen2 stukken
  • saltKruiden en specerijen8 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • potato (peeled, cut into chunks)Groente en fruit800 g
  • butter (cold, cubed)Zuivel80 g
  • whole milk (warm)Zuivel150 ml
  • spinach (washed, stems removed)Groente en fruit400 g
  • pecorino romano (finely grated)Zuivel120 g
  • creamZuivel200 ml

per portie

Voedingswaarden

789kcal

Koolhydraten
48 g
Eiwitten
51 g
Vetten
44 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Steelpan
  • Pureestamper
  • Zeef
  • Koekenpan
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 1

  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.
    Stap 2

  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.
    Stap 3

  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.
    Stap 4

  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.
    Stap 5

  6. Wilt the spinach

    • Sauté the spinach in a pan until just wilted.
    • Season lightly with salt and pepper and drain any excess water.
    Stap 6

  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.
    Stap 7

  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.
    Stap 8
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