Summary

Ingredients

For the cheeks:

• 8 veal cheeks
• 2 carrot (s)
• 1 parsley root (s)
• 1 stick (s) celery
• 1 onion (s)
• 2 bay leaves
• 1 tablespoon tomato paste
• some clarified butter
• 500 ml red wine
• 500 ml beef broth
• 10 peppercorns
• some soy sauce, dark, about 2 - 3 tablespoon
• some sugar, about 1 - 2 teaspoon
• salt
• some sauce thickener (basic texture), approx. 1 - 2 tablespoon

For the cauliflower puree:

• 400 g cauliflower
• vegetable broth
• 50 g sour cream
• 50 g cream
• 1 pinch (s) nutmeg, grated
• 1 pinch (s) salt and pepper
• 1 pinch (s) paprika powder

For the chestnut puree:

• 400 g chestnut (s), cooked
• 100 g cream
• 100 g meat broth

For the potato noodles:

• 400 g potatoes, floury cookin
• 1 egg (s)
• salt
• nutmeg
• 4 tablespoon flour
• 1 tablespoon oil
• 1 tablespoon butter for frying
• Flour for rolling

For the red wine shallots:

• 10 shallot (s)
• 500 ml port wine
• 4 tablespoon sugar
• 2 sprig (s) thyme
• 1 sprig rosemary
• 2 tablespoon butter
• 5 colored peppercorns

For the set:

• 5 carrot (s) with green
• 400 ml vegetable stock
• 2 tablespoon butter

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Instructions

1. Parry the veal cheeks and tie them together with kitchen twine. Peel the carrots, parsley root and onion and then finely chop with the celery.
2. Fry the veal cheeks in a little clarified butter and then take them out of the roaster. Fry the diced vegetables in clarified butter and let them take on color.
3. Now stir in the tomato paste and roast for 1 - 2 minutes. Deglaze with red wine and then let it boil down. Repeat this process until the red wine is used up. Then add the beef stock and add the veal cheeks, pepper and bay leaves to the vegetables.
4. Braise in the closed roaster in the oven at 140 ° C with top / bottom heat for at least 4 hours. After 4 hours, carefully remove the veal cheeks from the stock.
5. Pour the stock through a sieve and collect in a saucepan. Bring the stock to the boil and season with soy sauce, salt and sugar. Boil down a little and bind with 1 - 2 tablespoon Basic Textur. Add the red wine and reduce the juice.
6. For the cauliflower puree, cook the cauliflower in vegetable broth until al dente. Allow to cool and puree finely with sour cream and cream with a hand blender. Season to taste with the spices.
7. For the chestnut puree, bring the chestnuts in the meat stock to the boil. Deglaze with cream and puree finely with a hand blender.
8. For the potatoes, cook the potatoes the day before and let them cool. Then peel and press through the spaetzle press into a large bowl.
9. Add the egg, salt, nutmeg and about 4 tablespoons of flour to the potatoes and knead with your hands until you have a well malleable potato dough.
10. Use it to form thumb-length, finger-thick potato noodles, which are pointed on both sides. Turn the potato noodles well in flour. Cook in salted water until they float to the surface.
11. Then strain, let drain a little and lay out on a clean kitchen towel to dry.
12. After an hour, the potato noodles are dry enough that you can fry them in a hot pan. To do this, heat 1 tablespoon of oil and a little butter in a coated pan and fry the potato noodles until golden brown.
13. For the red wine shallots, heat the butter in the pan and briefly toss the shallots in it. Sprinkle the sugar on top and caramelize. Deglaze with port wine and add the spices.
14. Let simmer for at least 2 hours. Then take it off the stove and let it cool down for 3 hours. Reheat before serving.
15. Peel the carrots and leave some of the greens on them. Bring the vegetable stock to a boil in a pan and cook the carrots in it until the vegetable stock has boiled away. Heat some butter in a pan and toss the carrots in it.
16. Lena prepared this recipe as a main course in the program “The Perfect Dinner” - Day 2 in Heilbronn on Tuesday, March 24th, 2020.