Veal Cheeks and Tails with Vegetables and Airy Pumpkin
⏳ Time
2 hours 30 minutes
🥕 Ingredients
18
🍽️ Servings
6
Description
Veal Cheeks and Tails with Vegetables and Airy Pumpkin
Ingredients
- Veal Tail - 35.3 oz
- Veal Cheeks - 35.3 oz
- Pumpkin - 17.6 oz
- Carrot - 24.7 oz
- Onion - 17.6 oz
- Sweet Corn Sticks - 3.5 oz
- Snap Peas - 3.5 oz
- Marinated cherries - 17.6 oz
- Garlic - 5 cloves
- Fresh Rose Hips - to taste
- Thyme - to taste
- Olive Oil - 7 fl oz
- Red Grape Juice - 7 fl oz
- Nuts - 1.8 oz
- Butter - 0.9 oz
- Chicken Broth - 3 fl oz
- 10% cream - 1 fl oz
- Herbs - to taste
Step by Step guide
Step 1
Sear the tails and cheeks, add the carrot, onion, garlic, herbs, sauté everything, add wine, let it reduce slightly, transfer to a pot, cover with water, and simmer on low heat until cooked.
Step 2
Remove the tails and cheeks, separate the meat from the bones, reduce the broth to a sauce, and add salt.
Step 3
Cut the carrot into a brunoise, boil in water for 10 minutes.
Step 4
Cut the sugar snap peas into shapes, blanch, and cool in ice water.
Step 5
Cut the corn, lightly sauté all the vegetables in a mixture of butter and chicken broth.
Step 6
Cut the pumpkin into cubes, roast in the oven with herbs and garlic in olive oil for 35 minutes at 356°F. Blend, removing any excess, add cream, strain through a fine sieve, and charge in a siphon with two cartridges. Let the siphon sit for 20 minutes.
Step 7
Peel the cherry tomatoes, cover with olive oil, add herbs and garlic, and place in the oven at 158°F for 2 hours.
Step 8
Plate the dish.
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