Name: Veal Cheeks with Figs
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6 serving(s)
Ingredients: 12 veal cheeks, excess fat trimmed; 1/4 cup (55 g) butter; 1 onion, chopped; 3 tbsp unbleached all-purpose flour; 2 1/2 cups (625 ml) veal stock; 1/4 cup (60 ml) cognac; 2 tbsp (30 ml) molasses; 12 dried figs, halved; 3 celery stalks, diced; 1/2 up (15 g) baby arugula; 1 celery stalk, thinly sliced; 2 tbsp roasted pecans, chopped

Preparation

Veal Cheeks
- In a large skillet over medium-high heat, brown half of the veal cheeks at a time in the butter on both sides. Transfer to a slow cooker.
- In the same skillet, soften the onion. Sprinkle with the flour and cook for 1 minute while stirring. Add the veal stock. Bring to a boil while whisking. Transfer to the slow cooker. Add the remaining ingredients. Season with salt and pepper. Cover and cook on Low for 8 hours.
Toppings
- Serve the meat on plates over parsnip, celeriac or potato purée, if desired. Garnish with the arugula, celery and pecans.

Veal Cheeks with Figs

Categories

Ingredients

Veal Cheeks

Toppings

Preparation

Veal Cheeks

Toppings

Personal Note

To help you with this recipe

RICARDO Slow Cooker