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Veal preparations with roasted cauliflower

This dish is created by the culinary advisors of HANOS and consists of: - veal short rib - braised veal cheek - roasted cauliflower - hazelnut

Ingredients

1Veal jus
1units.itemsveal short rib
Salt
Pepper

300gChestnut mushrooms
5units.itemsOnions
1kgveal cheek
1Flour
1units.itemsbottle of red wine
1lStock
1pear vinegar
1tomato and basil vinegar
1black garlic puree

Cauliflower
Olive oil

hazelnuts

Preparation

  1. Season the veal short rib with salt and pepper.
  2. Vacuum seal with the veal jus.
  3. Cook sous vide at 67°C for 20 hours.

  1. Place the veal cheek in a marinade of thyme, red wine, and onion and let marinate overnight.
  2. Scoop the meat out of the marinade and sprinkle with salt.
  3. Brown the veal cheeks in butter, then place the meat in a clean pan and sprinkle with flour.
  4. Deglaze the pan with red wine and stock. Make sure the meat is just covered by the liquid.
  5. Once the cheeks are tender, scoop the veal cheeks into a gastronorm tray and gently pull the tender cheeks apart.
  6. Sauté the chestnut mushrooms and onion. Add this to the veal cheek.
  7. Season with salt and pepper, vinegar, and black garlic puree.
  8. Just before serving, stir the sous vide cooked vegetables through the veal cheek stew.

  1. Cut small florets from the cauliflower.
  2. Drizzle with olive oil.
  3. Char the cauliflower florets with a blowtorch.

  1. Spoon the veal cheek stew onto the plate.
  2. Cut a slice of the cold sous vide cooked veal short rib and sear it.
  3. Place the short rib or the veal cheek stew.
  4. Serve with the sous vide cooked cauliflower cream.
  5. Place a spoonful of roasted cauliflower florets on the veal cheek stew.
  6. And finally, sprinkle some chopped hazelnuts over the dish.