Vanilla braised veal cheeks

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Veal cheeks

4 Veal cheeks, prepared
2 tbsp oil
2 large onions, cut into strips
2 tbsp flour
⅓ vanilla pod, split
3 dl white wine
3 dl veal stock
1 dl double cream
Cayenne pepper
Pepper
Salt

Pearl onions

150 g pearl onions, peeled, whole
2 tbsp olive oil
½ dl white wine
Heat the oil in a frying pan. Add the veal cheeks, sear on all sides and then take out of the pan. Mix the onions and flour together and fry lightly. Add the vanilla pod, quench with white wine and then reduce by half. Add the veal stock and bring to the boil. Allow the meat and sauce to cool down slightly, put into a vacuum bag and vacuum seal it on level 2. Place the bag in the perforated cooking tray, put into the cold cooking space and steam (step 1).
Put the pearl onions with the other ingredients into a bag and vacuum seal it on level 2 without sucking out the liquid. Place the bag in the cooking tray along with the meat. Steam (step 3).
Cut open the vacuum bag, keep the meat warm. Purée and sieve the sauce and reduce by half. Add the double cream, season the sauce. Take the pearl onions out of the bag, then halve and flambé them, serve with the meat and sauce.
Buğulama esnasında 78 6 Saat 30 Dak.°C
Yiyecekleri ekleyin
Buğulama esnasında 78 1 Saat 30 Dak.°C

Perforated cooking tray

Miktar Malzeme
2 tbsp oil
2 tbsp olive oil
Salt
4 Veal cheeks
vanilla pod
2 tbsp flour
3½ dl white wine
150 g pearl onions
3 dl veal stock
2 large onions
Cayenne pepper
Pepper
1 dl double cream

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