A hearty and enveloping second course, perfect for those who love intense flavors and slow cooking. Veal cheek is slowly braised in red wine with aromatic herbs and accompanied by a soft cream of oven-roasted pumpkin.
Ingredients (for 6 people)
For the braised cheek:
- 600 g of whole veal cheek
- 1 liter of red wine
- 2 carrots
- 1 onion
- 1 stalk of celery
- 2–3 juniper berries
- 1 sprig of thyme
- 1 bay leaf
- 1 clove
- Flour to taste
- Extra virgin olive oil
- Salt to taste
- Vegetable broth to taste
- 1 tablespoon cornstarch
For the pumpkin cream:
- 1 whole pumpkin (about 1 kg)
- 300 g of coarse salt
- Vegetable broth to taste
- Salt and pepper to taste
Procedure :
Marinade:
In a large bowl, combine the veal cheek, red wine, roughly chopped vegetables (carrot, onion, celery), and spices. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours.
Cooking the cheek:
Remove the meat from the marinade and pat it dry with paper towels. Lightly flour it and brown it in a pan with a drizzle of extra virgin olive oil until golden brown. Season with salt.
Meanwhile, strain the marinade. In a casserole dish, sauté the marinated vegetables with a little oil, then add the browned cheek. Add the strained wine and, if necessary, a little water. Cook over low heat for about 2 hours, or until the meat is tender.
Red wine sauce:
Strain the cooking liquid and reduce it over the heat until it reaches a thick, glossy consistency. To thicken the sauce, add a tablespoon of cornstarch dissolved in a little cold water, bring to a boil, and strain again.
Pumpkin cream:
Cut the pumpkin in half, remove the seeds, and place it cut-side up on a baking sheet sprinkled with coarse salt. Cover with foil and bake in a preheated oven at 170°C (340°F) for 60 minutes.
Once cooked, scoop out the pulp with a spoon and blend it with a ladle of vegetable broth until smooth. Season with salt and pepper.
Plating:
Place a generous spoonful of piping hot pumpkin cream in the center of the plate. Arrange the braised cheek, sliced or diced, on top. Finish with the well-reduced red wine sauce and a drizzle of extra virgin olive oil.
An elegant dish with a bold flavour, ideal for a special occasion.
Enjoy your meal!
