Veal Cheeks Braised in Demi-Glace with Roasted Vegetables and Mushroom Sauce

Main Dishes | French cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Veal cheeks braised in demi-glace with roasted vegetables and mushroom sauce

Ingredients

Veal Cheeks - 2 lbs
Demi-Glace Sauce - 1 qt
Royal Mushrooms - 17.6 oz
Tomatoes - 4 pieces
Eggplants - 1 piece
Young zucchini - 1 piece
Marinated cherries - 3 pieces
Shallot - 3 pieces
Thyme - to taste
Dried Rosemary - to taste
Ground Black Pepper - to taste
Butter - 7.1 oz
Olive Oil - to taste
Wheat Flour - to taste
Ocean salt - to taste

Step by Step guide

Step 1

Dry the veal cheeks with paper towels, sprinkle with freshly ground pepper, coat in flour, and sauté in a mixture of olive oil and butter.

Step 2

Carefully place the cheeks in a heatproof dish, pour in the demi-glace, and bake in the oven at 356°F for 2 hours.

Step 3

Slice the eggplant, zucchini, and tomatoes into rings. Season with salt, add spices, and drizzle with olive oil. Wrap in foil and place in the oven for 20 minutes at 392°F.

Step 4

Finely chop the shallots and mushrooms. Sauté the shallots in butter, then add the mushrooms. Cook until all moisture evaporates from the mushrooms.

Step 5

Remove the cheeks from the demi-glace, keep warm, combine with the sautéed mushrooms, and reduce on the stove to the desired consistency. Allow to cool slightly. Whisk in 50 grams of warm butter.