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.

Beef & Game Category

30 MIN Prep time

240 MIN Cook time

4 people Servings

Veal cheeks braised in Louré – celeriac purée

Preparation

Searing

Season the veal cheeks with salt and pepper and sear them hard all over in olive oil for 5 minutes. Remove.

Braising

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.

Celeriac purée

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.

Sauce & serving

Strain the braising liquid and reduce it for 10 minutes until silky. Arrange the cheeks on the purée and coat with the sauce.

Why this wine?

The Louré is already in the braise — in the glass the circle closes: its amphora-born silkiness and fine acidity carry the silky meat without covering it.

Good to know

Tips & insights

Trim the cheeks carefully; sinew and silver skin would stay tough.
Sear them well all over before braising, as the roasted notes carry the sauce.
Let them cook at 150 degrees for three to four hours, until the meat yields.
For a silky purée, cook the celeriac in milk and mount it hot with cold butter.
Reduce the braising liquid uncovered at the end until it coats the ladle.

Frequently Asked Questions

Which wine pairs with veal cheeks in Louré?

The Louré, already in the braising liquid, closes the circle in the glass: its amphora richness and fine acidity carry the silky meat without covering it. For a red, choose the Sarabande, whose quiet depth settles beneath the braised flavour.

Can I use another cut instead of veal cheeks?

Yes, sliced veal shank or lean beef cheeks work equally well. Both need the long, gentle braise to become tender. Beef cheeks usually take half an hour to an hour longer than the finer veal cheeks.

Can I make the dish the day before?

That is in fact ideal. Overnight the flavours marry, and the fat lifts off easily once cold. Keep the cheeks in their liquid and warm them gently the next day; the celeriac purée is better made fresh.

What can replace the celeriac purée?

A potato-celeriac purée turns rounder, a parsnip purée sweeter. Mashed potato with brown butter also suits the braising jus. What matters is a smooth, not too firm texture that takes up the liquid.

The wine to pair