Veal cheeks, stewed in demi-glace, with baked vegetables and mushroom sauce
4 servings
180 minutes
Veal cheeks braised in demi-glace are a true embodiment of French gastronomy, where softness and richness of flavor are achieved through slow cooking. This recipe has its roots in the traditions of French cuisine, where braising in a rich demi-glace sauce preserves the meat's juiciness and highlights its rich flavor notes. Roasted vegetables—eggplant, zucchini, tomatoes—add lightness and freshness to the dish, while the mushroom sauce with butter envelops the tender texture of the cheeks. The dish is perfect for cozy dinners and festive meals, and its velvety taste and herbal aroma make it a true celebration for gourmets.
1
We dry the calf's cheeks with paper towels, sprinkle with freshly ground pepper, coat in flour, and fry in a mixture of olive oil and butter.
- Veal cheeks: 1 kg
- Ground black pepper: to taste
- Wheat flour: to taste
- Olive oil: to taste
- Butter: 200 g
2
Gently place the cheeks in a heat-resistant dish, pour in demi-glace, and send to the oven at 180 degrees for 2 hours.
- Veal cheeks: 1 kg
- Demi-glace sauce: 1 l
3
Cut eggplant, zucchini, and tomatoes into rings. Add salt, spices, and olive oil. Wrap in foil. Place in the oven for 20 minutes at 200 degrees.
- Eggplant: 1 piece
- Baby zucchini (courgette): 1 piece
- Tomatoes: 4 pieces
- Olive oil: to taste
- Fresh thyme: to taste
- Dried oregano: to taste
- Sea salt: to taste
4
Finely chop the shallots and mushrooms. Sauté the shallots in butter, then add the mushrooms. Cook until all the moisture from the mushrooms has evaporated.
- Shallot: 3 pieces
- Portobello mushrooms: 500 g
- Butter: 200 g
5
Remove the cheeks from the demi-glace, place in a warm spot, combine with sautéed mushrooms, and reduce on the stove to the desired consistency. Let it cool slightly. Add 50 grams of warm butter.
- Veal cheeks: 1 kg
- Portobello mushrooms: 500 g
- Butter: 200 g