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Braised Dutch milk-fed veal with basil polenta


For 4 servings:


4 Dutch milk-fed veal cheeks, skin fat and sinews removed
1.5 ltr Cotes du Rhone
500ml Freshstock veal stock
100ml extra virgin olive oil
2 carrots, peeled and diced
1 celery, washed and diced
1 leek, remove greens on top then slice and wash thoroughly
2 tablespoons tomato puree
10 no. peppercorns
1 onion, diced
2 garlic cloves, chopped
1 bayleaf
1 clove
1 sprig each of rosemary and thyme
Sea salt and freshly cracked black pepper
Some flour for dusting

For the basil polenta
80gm polenta
200ml water
100ml milk
100ml cream
2 tablespoon olive oil
20g butter
2 tablespoon basil leave, chiffonade
Sea salt and freshly cracked pepper

Cooking Method

  1. Season the veal cheeks with some salt and pepper.

  2. Dust with some flour and sear in a an till golden brown. Remove from pan and dry. 

  3. Fry the vegetables (including the garlic) in the same pan then add the tomato puree and cook briefly without browning the vegetables.

  4. Pour in the red wine and cook until slightly reduced.

  5. Add the veal cheeks, veal stock, herbs and peppercorn. Then cook on low heat for about 90 minutes.

  6. When done, remove veal cheeks from the pan.

  7. Strain sauce and thicken as desired.

For the basil polenta


  1. Bring the milk, cream and water to a boil.

  2. Stir in the polenta and cook for 10 minutes.

  3. Stir in the olive oil, butter, salt, pepper and then the basil.

Recipe by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

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