Grain-fed veal cheeks and sweetbreads, purée of parsley root and Maitake mushrooms, à la Mitoyen
| Preparation: | 2 h |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 3 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Metro |
Recipe ingredients
- Grain-fed veal cheeks
- 4 grain-fed veal cheeks*
- Freshly ground salt and pepper
- 45 ml (3 Tbsp.) sunflower oil
- 1 onion, diced
- 1 carrot, diced
- 1 leek, white portion only, diced
- 2 stalks of celery, diced
- 1 branches of thyme
- 2 cloves of garlic, chopped
- 150 ml (2/3 cup) white wine
- 500 ml (2 cups) veal stock
Preparation
Preheat oven to 160°C (325°F).
Season the grain-fed veal cheeks with salt and pepper. Heat oil in a skillet over medium-high heat and brown the cheeks on all sides. Add onion, carrots, leaks and celery. Season with salt and pepper. Sweat the mixture, stirring for 15 minutes. Add thyme, garlic and veal cheeks. Add white wine, and enough veal stock to just cover the cheeks.
Cover and bake for 1 1/2 hours, then remove the cheeks.
Strain the liquid and skim off fat. Pour the liquid into a saucepan, heat and reduce by half. Transfer the veal cheeks into the reduced liquid. Keep warm.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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