Name: Veal Cheeks Zingara (Braised Veal Cheeks, Puree of Yukon Gold Potatoes, Serrano Ham, and Black Truffles)
Yield: Makes 12 servings
Cuisine: American
Ingredients: kosher salt and freshly ground black pepper; About sixty ¼-inch-thick batons black truffle; 12 veal cheeks (about 1.35 kilograms untrimmed weight); 2 bay leaves; extra virgin olive oil; Sherry vinegar; About thirty-six 2-by-¼-inch-thick batons serrano ham; About thirty-six 2-by-¼-inch-thick batons Veal Tongue; About thirty-six 2-by-¼-inch-thick batons king trumpet mushrooms; Small watercress leaves; All-purpose flour; Canola oil; 60 grams 1-inch dice onions; 60 grams chopped leek (white and light green parts only); 60 grams 1-inch dice carrots; 3 thyme sprigs; 2 garlic cloves, peeled; 200 grams unsalted butter, plus more for finishing, cut into chunks, cold; 45 grams unsalted butter; 450 grams Veal Stock; Dry Madeira; A few drops of champagne vinegar; 10 grams chopped black truffle (pieces or peelings are fine); 175 grams Quick Veal Sauce; 200 grams Chicken Stock, plus more for finishing, hot; 200 grams heavy cream, plus more for finishing, hot; kosher salt; 1 kilogram Yukon Gold potatoes

Preparation info

Makes
12
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Veal Cheeks

12 veal cheeks (about 1.35 kilograms untrimmed weight)
kosher salt and freshly ground black pepper
Can

Method

This is an interpretation of a classic Escoffier preparation, veal Zingara, a rich meat braised with aromatics, served with a classical pommes puree, vegetables, truffles, and a veal-stock-based sauce. But it takes advantage of the extraordinary powers of sous vide to break down the connective tissue in the veal cheeks without overcooking the meat. The cheeks are cooked sous vide with st