Summary

Ingredients

• 1 kg veal cheeks
• 60 g leek, the white one
• 120 g carrot (s), diced
• 70 g celery, diced
• 1 sprig rosemary
• 1 sprig thyme
• 6 leaves sage
• 40 g parsley, smooth
• 1 sprig savory
• 1 tablespoon tomato paste
• 2 tomato (s), peeled, quartered
• 4 shallot (s)
• 500 ml red wine, red
• 600 ml veal stock, best homemade
• 4 juniper berries
• 3 allspice grains
• 2 bay leaves
• 1 lime (s), zest it
• 400 g potato (s)
• 60 g butter
• 100 ml cream
• 100 ml milk
• 3 tablespoon herbs, chopped
• Tomato paste
• salt
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Season the veal cheeks and fry them in hot olive oil. Add shallots, carrots, celery and leeks until the vegetables start to take on color. Then stir in tomato paste, top up with red wine and veal stock. Add the bay leaves, allspice grains and juniper berries, as well as the tomatoes and simmer gently for about 80 minutes.
2. Add herbs and grated lime zest and let steep for another 5 minutes. Remove the herb stalks or strain the sauce.
3. In the meantime, cook the potatoes in salted water, steam them and put them through the potato press twice. Bring the cream and milk to the boil, pour over the potatoes, stir well. Fold in the herbs and butter and season with salt and nutmeg.