Braised veal cheeks

Cauliflower, Morteau sausage, red wine shallot

The Recipes / Meat

Castlemartyr, County Cork

8 veal cheeks
1 each carrot, onion, leek, stick of celery, chopped
2 cloves garlic, chopped
2 sprigs thyme
400ml red wine
2 litres chicken stock
300g morteau sausage

Cauliflower purée
1 cauliflower
500ml milk
200ml cream

Pickled cauliflower
1 cauliflower
50ml white wine vinegar
5 coriander seeds
1 star anise

Red wine shallots
8 shallots
200ml red wine
25g honey

Serves 4

Trim the cheeks and seal in a hot pan until they are brown all over. Add and lightly roast the chopped vegetables, then add the garlic and thyme and remove everything from the pan. Add the red wine to the pan and reduce by two thirds, then add the chicken stock and reduce by two thirds. Return the meat and vegetables to the liquid, cover, and braise in the oven at 145˚C for 72 minutes. When cooked, take out the meat and reduce the cooking liquor to a good sauce consistency.

For the cauliflower purée, chop into florets and place in a pan with the milk and cream plus 50ml of water. Simmer on the stove for 30 minutes, seasoning with a little salt. Remove the softened florets and blend to a smooth purée, adding cooking liquid if required. Strain with a fine sieve into a clean pan for warming before serving.

For the pickled cauliflower, bring the vinegar, 100ml water, 50g of sugar and the spices to a boil for 5 minutes, then take the pan off the heat and leave to go cold. Thinly slice and immerse the cauliflower in the cold pickling liquor for 15 minutes.

Peel the shallots and boil in water for 3 minutes. Separately boil the red wine and honey together for 4 minutes. Transfer the shallots to the wine and honey mix, take the pan off the heat, and leave to steep for 20 minutes.

Cut the sausage into a 1cm dice and lightly fry in olive oil until coloured all over. Drain on paper before serving.