FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesVeal Recipes >  Braised Veal Cheeks, Pumpkin Polenta

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

BRAISED VEAL CHEEKS WITH PUMPKIN POLENTA

Blind Dog Restaurant & Sushi (Penelope Lehman- Kinsey)

Braised Veal Cheeks

Ingredients

    • 5 pounds veal cheeks , trimmed of silver skin
    • 2 cups red wine, Cabernet
    • 1½ cups Madeira
    • 2 cups rich veal stock
    • 2½ cups finely chopped onions
    • 1½ cups finely chopped celery
    • 1 cup finely chopped carrots
    • 2 tablespoons minced garlic
    • 2 bay leaves
    • 2 sprigs fresh thyme
    • 1/4 cup grape seed oil
    • 1½ teaspoons sea salt
    • Freshly ground black pepper
    • 1 cup water
    • 3 tablespoons tomato paste
    • Creamy pumpkin polenta (recipe below)
     

Directions

Preheat the oven to 275 degrees F.
In a large, ovenproof Dutch oven heat oil over high heat until almost smoking.

Season the meat with sea salt and cracked black pepper. Sear meat in hot oil, in batches if necessary, until well browned on all sides. Remove from pan and set aside.

Add remaining onion, carrot and celery to the pan along with the and cook, stirring frequently, until vegetables are very soft and beginning to caramelize.

Add remaining garlic and cook 2 minutes. Add red wine, Madeira and veal stock. Bring to a boil, skim any foam off top of liquid, and add water, tomato paste, and return to a boil.

Add meat and any accumulated juices, stir well, cover tightly, and place in the oven.

Cook for 4½ to 5 hours, undisturbed, or until cheeks are very tender.

Taste and adjust seasoning if necessary and serve over hot polenta.
 

Pumpkin Polenta

    Ingredients
    • 2 tablespoons butter
    • 1/2 cups minced onion
    • 1 clove minced garlic
    • 2 tablespoons fresh thyme
    • 1 tablespoon chopped sage
    • 2 cups chicken stock
    • 2 cups heavy cream
    • 2 cups polenta
    • ¼ cup pumpkin puree
    • ¼ cup sour cream
    • 1/4 cup grated Parmesan
    • 4 tablespoons butter
    • Salt

Directions
In a 4-quart saucepan, heat butter over medium heat. Add onions, thyme, sage and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add chicken stock and cream and bring to a simmer. Whisk in polenta and reduce heat to low. Mix in the pumpkin puree. Cook over a low heat, stirring every couple of minutes until desired thickness.

Remove from heat and whisk in sour cream, cheese and butter, and season with salt and serve.

Recipe courtesy of Le Quebecois Grain-fed Veal and Marx Foods
 

RELATED RECIPES

  Veal Recipes   |   Asian Style Veal Shank w/Gremolata   |   Braised Veal Cheeks, Pumpkin Polenta   |   Broiled Veal Chop   |   Broiled Veal Steak   |   Calf's Head (1846)   |   Classic Stuffed Breast of Veal   |   Grilled Veal Chops with Apples   |   Grilled Veal Chops, Oregano & Lemon   |   Herb Crusted Veal Tenderloin   |   Lemon Mustard Veal Chops   |   Medallions of Veal Chasseur   |   Mock Pigeons (1875)   |   Osso Buco   |   Osso Buco, Milanese   |   Osso Buco In Sauce   |   Osso Buco (Veal Or Lamb)   |   Panfried Veal Cutlets   |   Pecan Veal Roast, Mushroom Sauce   |   Rack of Veal, Chestnut Stuffing   |   Roman Saltimbocca   |   Sauteed Veal Medallions   |   Spanish Style Veal Shoulder   |   Spicy Veal Roast   |   Stuffed Veal Breast   |   Stuffed Veal Bundles, Pepper Sauce   |   Stuffed Veal Chops   |   Stuffed Veal Roast   |   Tangerine Veal Medallions   |   Veal Birdies Tidewater Style   |   Veal Breast w/Mushroom Rice Stuffing   |   Veal Chops with Cherry BBQ Sauce   |   Veal Chops a l'Orange   |   Veal Chops with Onions   |   Veal Cutlets with Bacon & Gruyere   |   Veal with Dark Rum & Port Wine   |   Veal and Fennel Fricassee   |   Veal Loin Chops with Sage   |   Veal Marsala Over Pasta   |   Veal Meatballs & Marsala Mushroom Sauce   |   Veal Meatloaf   |   Veal Medallions with Papaya   |   Veal and Peppers   |   Veal Roast with Irish Whiskey Cream   |   Veal Roulade Stuffed with Duxelles   |   Veal Scallopine, Orange Lime Sauce   |   Veal Scalloppine with Vanilla   |   Veal Tongue with Green Sauce  
  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages