Veal Cheeks with Bordelaise Sauce, Cauliflower Purée and Celery-Grape Salad
Preparation
45 MIN
Cooking
4 H
Marinating
24 H
Servings
4

Veal Cheeks with Bordelaise Sauce, Cauliflower Purée and Celery-Grape Salad

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) roasted pecans, 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

  1. Place the cauliflower in a glass jar.
  2. In a small pot, bring the water, vinegar, honey, garlic and a pinch of salt to a boil. Simmer for 5 minutes. In a sieve set over the jar of cauliflower, strain the hot liquid. Seal the jar and let cool.
  3. Let marinate for 24 hours in the refrigerator to allow the flavours to develop.
  4. Using a vegetable peeler, peel the celery into long ribbons and place in a bowl of ice water to help them curl.
  5. When ready to serve, drain the celery ribbons and the cauliflower and place in a bowl. Add the grapes and pecans. Mix well and adjust the seasoning.

Braised Veal Cheeks

  1. With the rack in the middle position, preheat the oven to 275°F (135°C).
  2. In a large ovenproof pot over high heat, brown the veal cheeks in the oil. Season with salt and pepper. Set aside on a plate.
  3. In the same pot over medium heat, soften the vegetables in the butter. Deglaze with the wine. Add the veal stock, bay leaf, thyme and veal cheeks. Bring to a boil.
  4. Cover and cook in the oven for 3 to 4 hours or until the meat is fork tender. Remove the meat from the pot and keep warm.
  5. Over medium heat, reduce the sauce until thickened. Adjust the seasoning.

Cauliflower Purée

  1. Meanwhile, in another pot over medium heat, soften the onion in the butter. Add the cauliflower and milk. Bring to a boil and simmer for 15 minutes or until the cauliflower is tender.
  2. In a food processor, purée the cauliflower mixture until smooth. Season with salt.
  3. Place the veal cheeks over the cauliflower purée. Drizzle with the sauce and serve with the celery and grape salad.

Note

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