Summary

Ingredients

• 5 veal cheeks, well stored
• some flour
• 100 g carrot (s), peeled and diced
• 100 g celery, peeled and diced
• 150 g onion (s), peeled and diced
• some clarified butter for frying
• some olive oil
• 1 tablespoon sugar
• 340 ml red wine, good quality
• 750 ml veal stock, homemade
• salt and pepper
• 1 bay leaf
• 2 sprig (s) thyme
• 2 sprig rosemary
• some juniper berries
• some blackberry jelly, rosemary jelly and blueberry jelly
• some chocolate, dark

For the mashed potatoes:

• 500 g potatoes, floury boilin
• butter
• milk
• salt
• nutmeg

For the pea puree:

• 1 kg peas, frozen
• milk
• butter
• salt

For the vegetables:

• 10 small carrots (baby carrots)
• 2 kohlrabi
• sugar
• Chili powder
• salt

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Instructions

1. Turn the veal cheeks in flour, fry in clarified butter on both sides and set aside. Heat some olive oil in a roasting pan, roast the vegetables, deglaze with red wine and let them reduce. Gradually pour in red wine and reduce again. Add the spices. Pour veal stock on top and reduce again.
2. Place the veal cheeks in the sauce. Cover and place in the oven at 180 ° C with top / bottom heat for 1 hour. Then remove and refrigerate overnight.
3. Skim off excess fat the next day. Heat the sauce and let it simmer, then strain.
4. 3 hours before serving, put the veal cheeks in the roaster with lid at 80 ° C in the oven, after one hour increase the temperature to 140 ° C, finish cooking for the last hour without the lid at 160 ° C.
5. Take the roaster out of the oven and season the sauce with salt, pepper, chocolate, the jellies and jams.
6. For the mashed potatoes, cook the potatoes until soft, strain and press through the potato press. Stir in milk and butter until you have the desired consistency. Season to taste with salt and nutmeg.
7. For the pea puree, cook the peas in milk until soft. Pour the milk into a saucepan, puree the peas and strain them through a sieve. Add the butter and salt and add the milk that was previously drained back as required.
8. Peel the baby carrots, cut out balls from the kohlrabi. Cook al dente. Caramelize the sugar, add the baby carrots and kohlrabi balls, season with salt and chili powder.
9. Marika prepared this recipe as a main course on Friday, May 29, 2020 in the program The Perfect Dinner - Day 5 at Lake Constance.