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Veal cheek with mustard, carrot and aioli

This recipe is from Knorr Professional and serves 10 people.

Ingredients

10veal cheeks
Salt and pepper
2Onions
2Bay leaves
3sprigs of thyme
0.5lRed wine
1Knorr Professional Demi Glace
Clarified butter

30gSugar
15gRice vinegar
45gWater
15gMustard seed

0.5Leek
6gground cumin seed
1bunch of carrots
500gMushrooms
6gground fennel seed

150gHellmann's aioli

Preparation

  1. Season the veal cheeks with salt and pepper and sear them on all sides in the clarified butter.
  2. Deglaze the pan with the red wine and add the onions, bay leaf, thyme, and demi-glace.
  3. Braise the cheeks for about 3.5 to 4 hours at 90°C.

  1. Boil the vinegar together with the sugar and water.
  2. Blanch the mustard seeds for 1 minute and mix them with the sweet and sour liquid.

  1. Roast the leek at 250°C in the oven or on the barbecue until completely black.
  2. Pound the leek together with the cumin and fennel seeds.
  3. Peel and blanch the baby carrots and season them with the ash mixture.
  4. Slice the mushrooms and sauté them in some clarified butter, seasoning with salt and pepper.

  1. Divide the veal cheeks together with the vegetables over the plates and finish with the sauce and aioli.