Veal cheeks braised in Louré – celeriac purée
Braised in white wine rather than red, the veal cheek becomes a pale, silky braise — tender enough to fall apart with a spoon, yet full of depth. The celeriac purée catches the sauce. A dish that calls for a white wine with stature.
Season the veal cheeks with salt and pepper and sear them hard all over in olive oil for 5 minutes. Remove.
Sweat the shallots, carrot, celery stalk and garlic in the same pot for 5 minutes. Deglaze with the Louré, add the cheeks, stock and bouquet garni. Braise covered at 130 °C for 3.5–4 hours, until the meat falls apart.
Dice the celeriac and cook it soft in milk with a little water for 20 minutes. Drain (reserving the liquid), purée finely with butter, loosening with a little of the cooking milk if needed, and season with salt.
Strain the braising liquid and reduce it for 10 minutes until silky. Arrange the cheeks on the purée and coat with the sauce.
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