Veal cheeks in Madeira sauce with leek puree
Tender braised veal cheeks meet a deeply aromatic Madeira sauce, which is given impressive depth and a silky sheen through slow reduction. The creamy leek puree brings a fresh, mild vegetable note into play and forms a soft contrast to the intense sauce. This dish is perfect for special occasions and offers a harmonious interplay of melting, warmth and elegance. The combination of different flavours creates a full-bodied, well-balanced pleasure that harmonizes perfectly with structured red wines.
Cooking utensils
- 1 Casserole
- 1 Cutting board
- 1 Knife
- 1 Blender
- 1 Sieve
- 1 Pan
Ingredients
For the veal cheeks:
- 2 Veal cheeks
- 1 Onion
- 1 Carrot
- 1 Piece of celery
- 2 Tbsp butter
- 1 1 tbsp olive oil
- 200 ml Madeira
- 400 ml Veal stock
- Salt Pepper
For the leek puree:
- 1 Leek stalk
- 1 Potato
- 20 g Butter
- 100 ml Cream
- Salt Nutmeg
Preparation
Braise the veal cheeks:
- Season the cheeks with salt and pepper and fry in butter and olive oil
- Dice the vegetables and sauté in the frying pan
- Deglaze with Madeira and reduce
- Add veal stock and simmer for 2 hours
Finish the sauce:
- Remove the cheeks and keep warm
- Strain and reduce the sauce
- Mount with butter
Prepare the leek puree:
- Boil the leek and potato until soft
- Puree with cream and butter
- Season to taste with salt and nutmeg
Recommended sides:
- Crispy potato potato chips
- Green beans with butter
- Fresh lamb's lettuce
Nutritional values per portion
Calories: 780kcalCarbohydrates: 38gProtein: 42gFat: 48g
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