Braised Veal Neck, Pumpkin and Smoked Ricotta

Name: Braised Veal Neck, Pumpkin and Smoked Ricotta
Yield: Serves 8
Cuisine: France
Ingredients: 500 g (1 lb 2 oz) celery stalks, leaves removed; ½ cinnamon stick; 20 g (¾ oz) caster (superfine) sugar; wood chips, for smoking; ½ lemon, juice; 250 ml (9 fl oz/1 cup) buttermilk; 250 ml (9 fl oz/1 cup) thick (double/heavy) cream; 1.75 litres (60 fl oz/7 cups) milk; 3 teaspoons apple cider vinegar; 2 tablespoons grapeseed oil; 3.5 kg (7 lb 14 oz) Japanese pumpkin (winter squash), peeled, deseeded, cut into 6 cm (2½ inch) cubes; 4 litres (140 fl oz/16 cups) homogenised milk; 1 clove; pumpkin seeds (pepitas), toasted, to serve; 1 tonka bean; 2.5 kg (5 lb 8 oz) veal neck, halved lengthways, deboned, bones reserved; 10 g (¼ oz) lactose (milk) powder, toasted; 50 g (1¾ oz) foie gras fat; 500 ml (17 fl oz/2 cups) dry white wine; 45 g (1½ oz) salt; 2 large onions, peeled, halved; 500 g (1 lb 2 oz) carrots; 1 tablespoon white peppercorns; 25 ml (¾ fl oz) apple cider vinegar; 1.5 kg (3 lb 5 oz) Japanese pumpkin (winter squash); 2 bay leaves

Preparation info

Serves
8

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe two days ahead.

Ingredients

20 g (¾ oz) caster (superfine) sugar
45 g (

Europe
France
Main course
Mediterranean
Gluten-free
Sous vide

Method

Prepare a brine for the veal with the sugar, salt, bay leaves, peppercorns and 8 litres (280 fl oz/32 cups) of