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

Braised Veal Cheek with Potato Purée, Spinach and Pecorino Cream

3 h 30 minServes 4Nutri-Score C€€€
from @gianmaria_sapia1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • veal cheek (trimmed, cut into even pieces)Meat800 g
  • olive oilPantry30 ml
  • onion (finely chopped)Produce1 piece
  • carrot (finely chopped)Produce1 piece
  • celery stalk (finely chopped)Produce1 piece
  • garlic (crushed)Produce2 pieces
  • dry white wineBeverages200 ml
  • beef stock (hot)Pantry700 ml
  • thyme (sprigs)Spices3 pieces
  • bay leafSpices2 pieces
  • saltSpices8 g
  • black pepper (freshly ground)Spices3 g
  • potato (peeled, cut into chunks)Produce800 g
  • butter (cold, cubed)Dairy80 g
  • whole milk (warm)Dairy150 ml
  • spinach (washed, stems removed)Produce400 g
  • pecorino romano (finely grated)Dairy120 g
  • creamDairy200 ml

per serving

Nutrition

789kcal

Carbs
48 g
Proteins
51 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Saucepan
  • Potato masher
  • Sieve
  • Frying pan
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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