Veal Cheeks in a Red Wine Sauce, Cauliflower Purée and Celery-Grape Salad

Veal Cheeks in a Red Wine Sauce, Cauliflower Purée and Celery-Grape Salad

  • Preparation 45 min
  • Cooking 4 h
  • Marinating 24 h
  • Servings 4

Need a fancy recipe for a special occasion? These braised veal cheeks cooked low and slow in red wine is sure to impress!

  • Gluten-free
  • Egg-free

Categories

Ingredients

  • Celery and Grape Salad

    • 1/2 cauliflower, thinly sliced on a mandoline
    • 1/2 cup (125 ml) water
    • 1/2 cup (125 ml) apple cider vinegar
    • 1/4 cup (60 ml) honey
    • 1 garlic clove, halved
    • 3 celery stalks
    • 1/2 cup (90 g) red grapes, halved
    • 1/4 cup (25 g) pecans, roasted and coarsely chopped
  • Braised Veal Cheeks

    • 4 veal cheeks, excess fat removed
    • 2 tbsp (30 ml) olive oil
    • 3 celery stalks, diced
    • 1 onion, chopped
    • 1 carrot, diced
    • 1/4 cup (55 g) butter
    • 1 cup (250 ml) red wine
    • 2 cups (500 ml) veal stock
    • 3 bay leaves
    • 1 thyme sprig
  • Cauliflower Purée

    • 1 small onion, thinly sliced
    • 1/4 cup (55 g) butter
    • 1/2 cauliflower, cut into small florets
    • 2 cups (500 ml) milk

Preparation

  • Celery and Grape Salad

  • Braised Veal Cheeks

  • Cauliflower Purée

Note from Ricardo

This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.

Personal Note

To help you with this recipe

RICARDO New Straight Handle Peeler

RICARDO New Straight Handle Peeler

16.99 $

This RICARDO straight handle peeler has a long-lasting ultra-sharp blade and an ergonomic stainless steel handle, and can be used with either the right or left hand. Practical and sturdy, it comes with a blade cover for safe storage.

Shop now