Recipes RSS

Veal Cheeks Cooked in Red Wine with La Serena Mashed Potatoes 

October 2014

Serves: 4 


For the veal cheeks: 

4clovesgarlic, unpeeled and crushed 

10veal cheeks, cleaned 

5cups Spanish red wine, such as a Rioja 

1 Spanish onion, peeled and coarsely chopped 

1leek, peeled of its outer leaves,trimmedand coarsely chopped 

1 medium carrot, peeled and coarsely chopped 

3 sprigs rosemary 

sprigs thyme 


3 teaspoonssugar 

3 tablespoons extra virgin olive oil, preferably José Andrés Extra Virgin Olive Oil 

Salt, to taste 

Freshly ground black pepper, to taste 

All-purpose flour, as needed 

Veal stock, as needed 

Fresh Chervil sprigs, for garnish 


In a mixing bowl, combine the veal cheeks with the wine,garlic, onion, leeks, carrots, rosemary, thyme and cinnamon stick.Coverwith plastic wrapand marinate in the refrigerator overnight.   

Pre-heat the oven to 300 degrees. 

Strain the mixture, collecting the wine in a bowl. Set aside the wine and separate the vegetablesand herbsfrom theveal.Pattheveal drywith some paper towel. 

In asmall saucepan over low heat, combine the sugar and the wine. Cook until the wine reduces by half, about 1 minute. Skim off any foam that appears on the surface. Set aside. 

Drain the vegetables welland set the herbs and cinnamon aside. Heat1 tablespoon oftheolive oil in a large sauté pan over a medium heat. When the oil is hot, add the vegetables and cook until they are softand golden, about 5 minutes. 

Heatthe remaining2 tablespoons oftheolive oilin a mediumsaucepanovermedium heat. Season thevealwith salt and pepper, and dip both sides of veal cheeks in some flour. Shake off any excess flour and placethe vealpieces in the pan. Brownthe vealon each sidefor around 1 to 2 minutes. Set on paper towel to drain. 

Putthesautéedvegetablesand reserved herbs and cinnamon stickin a deep roasting pan.Place the veal pieceson top, without overlapping. Pour the reduced wine-sugar mixture on top. Add enough veal stock to cover. Place aluminum foil on top of the pan and press down so it makes contact with the veal cheeks. Place in the oven for 2½ to 3 hours, until the meat is tender. 

Remove the veal fromthe ovenonce tender. Usingaslotted spoon,carefully remove thevealpieces and set on a plate. Strain the sauce through a fine sieve, collecting it in a bowl. Discard the vegetablesand herbs. Let the sauce restfor 5 minutesto allow thefatto separate.Skim off the fat withaspoon. 


For the potatoes: 

1 pound Idaho potatoes, peeled and cut into chunks 

½ cup heavy cream 

3 ouncesLa Serenacheese, rind removed and cut into small cubes 

¼ cup extra virgin olive oil, preferably José Andrés Extra Virgin Olive Oil 

Salt, to taste 


Bring alarge pot of water to a boil, add the potatoes, and boil until soft, about 20 minutes. Drainthe potatoesand pass through a ricer, or mash by hand, to create a smooth pue. 

In a small pan, heat the cream to a boiling point and then add to the mashed potatoes. Mix with a wooden spoon until the cream is thoroughly incorporated into the purée. Mix in the cheese cubes vigorously with a wooden spoon, until the cheese melts into the puree. Little by little, add most of the oil until well-incorporated. 

To serve,placethe veal cheeks and the strained sauce in a saucepanand warmover low heat, allowing the sauce to gently thicken. Season with salt and pepper, to taste. Placea spoonful of mashed potatoes on the center of the plate.Place two veal cheeks on top and spoon warm sauce over the veal and potatoes. Garnish with fresh chervil sprigs.