Braised veal cheeks

Cauliflower, Morteau sausage, red wine shallot

The Recipes / Meat

The Glasshouse, Edinburgh

1 whole ox tongue
3 litres vegetable stock
250g broad beans
3 carrots
2 celery stalks
5 gelatine leaves

250g broad beans
10g fresh mint

Bread croutons

Serves 15

Slow cook the tongue in vegetable stock for 6 hours or until very soft; you should be able to pinch through the skin. The cooking time will vary depending on the size of the tongue. Remove the skin and dice the meat into small cubes.

Pass the cooking liquor through muslin and reduce to approximately 300ml. Peel the broad beans, dice the celery and carrots, and steam until soft.

Soak the gelatine leaves in cold water for 10 minutes and add to the hot stock with the diced meat and vegetables. Season with salt and pepper. Line a baking tray (20x30cm approx.) with a double layer of cling film. Pour the mixture onto the tray and let it cool in the fridge overnight. Turn out onto a chopping board and carefully portion into squares with a serrated knife.

Steam the broad beans for the purée and blend with the mint leaves to a smooth texture. Season with salt and pepper.

Serve cold. To complement the flavour rub garlic on the bread croutons.