Braised Veal Cheek in Clear Consommé with Fresh Green Peas

Name: Braised Veal Cheek in Clear Consommé with Fresh Green Peas
Cuisine: French
Ingredients: add 16 cups (4 l) of water, 1 whole celery, 1 carrot, parsley, mace, black peppercorns, coriander seeds and 2 leeks sliced; Brown 1 lb (500 g) of veal bones (butcher); a bay leaf & garlic for 30 min; put everything in a large stockpot; a bunch of thyme; 2 chopped onions; 2 shanks

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

It takes a while, but it’s well worth it first make a clear veal stock. In my book home made you can find a full recipe for this, but here is the short version.

Ingredients

Brown 1 lb (500 g) of veal bones (butcher)
2 shanks

Europe
France
Main course
Paris
Mediterranean
Gluten-free
Summer

Method

Bring to boil, then let it cook over very low heat for 3 hrs, occasionally skimming the foam. Strain through a sieve lined with a clean dish towel, return stock to the stove & season.

Serve the veal cheek in a bowl with the consommé & a handful of the vegetables. You’ve never dined this superbly.

Then: remove the membrane & all irregular parts from 14 oz (400 g) of v