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Veal cheek, sweet and sour vegetables, and piccalilli ice cream

This recipe is featured in the masterclass ‘Beer & bites | Powered by Bier&Co’ with Rick Kempen.

 

This dish consists of braised veal cheek, piccalilli ice cream, and sweet and sour vegetables.
Tip: serve this dish with a Cornet oaked blond for a beautiful Beer & Bite combination.

Ingredients

Shallot
rendang paste
cornet beer

500gPiccalilly
5gSalt
1Cortina
125gpalatinose

green radish
Japanese radish
blue radish
daikon
250gSugar
1lnatural vinegar
250gWater

Preparation

  1. Braise the veal cheeks in Cornet beer and add chopped shallot.
  2. Let cook gently and reduce the jus.
  3. Shred the veal cheeks and season with a little rendang paste.
  4. Place the meat on cling film and roll up into a log.
  5. Let rest in the fridge for at least one night.

  1. Blend all ingredients well with a hand blender or blender.
  2. Fill a beaker for a Pacojet and place in the freezer.
  3. Churn in the Pacojet to make sorbet ice cream.

  1. Cut the radish and daikon into julienne and place in a preserving jar.
  2. Bring the vinegar with the sugar and water to a boil.
  3. Pour over the vegetables and seal well.
  4. Let sit in the fridge for at least two days.

  1. Cut a slice of veal cheek and sear both sides with a blowtorch.
  2. Place a little sweet and sour vegetables in a small bowl, then add the
  3. veal cheek and finish with a bit more sweet and sour vegetables.
  4. Finally, place a quenelle of piccalilli ice cream on the dish.