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Veal Cheeks Zingara

Braised Veal Cheeks, Puree of Yukon Gold Potatoes, Serrano Ham, and Black Truffles

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Preparation info
  • Makes

    12

    servings
    • Difficulty

      Complex

Appears in

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

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