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Braised veal cheek from La Première

The signature dish of restaurant La Première in Anna Paulowna.

Ingredients

2Goose fat
1lVeal jus
1large pointed cabbage
10veal cheeks
pepper, salt, caraway
Mathijssen raw milk butter

Preparation

  1. Prepare the veal cheeks, season with salt and pepper, and brown them in hot butter.
  2. Braise them for three hours in the jus de veau.
  3. Separate the leaves of the pointed cabbage and cut out the tough vein.
  4. Cut the cabbage into coarse strips and cook in goose fat over low heat.
  5. Season with caraway, pepper, and salt.
  6. Cut the veal cheeks into thirds and place on the plates.
  7. Arrange the pointed cabbage playfully in between and spoon over some jus de veau.
  8. This dish serves ten people.