• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

BRAISED VEAL CHEEKS WITH PUMPKIN POLENTA

    Add to MenuAdd to Calendar

    Source: www.foodreference.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3
    MineralsSelenium, Zinc, Natrium, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 5 pounds veal cheeks , trimmed of silver skin

    2. 2 cups red wine, Cabernet

    3. 1 1/2 cups Madeira

    4. 2 cups rich veal stock

    5. 2 1/2 cups finely chopped onions

    6. 1 1/2 cups finely chopped celery

    7. 1 cup finely chopped carrots

    8. 2 tablespoons minced garlic

    9. 2 bay leaves

    10. 2 sprigs fresh thyme

    11. 1/4 cup grape seed oil

    12. 1 1/2 teaspoons sea salt

    13. Freshly ground black pepper

    14. 1 cup water

    15. 3 tablespoons tomato paste

    16. Creamy pumpkin polenta (recipe below)

    Instructions Jump to Ingredients ↑

    1. Directions Directions In a 4-quart saucepan, heat butter over medium heat. Add onions, thyme, sage and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add chicken stock and cream and bring to a simmer. Whisk in polenta and reduce heat to low. Mix in the pumpkin puree. Cook over a low heat, stirring every couple of minutes until desired thickness.

    2. Remove from heat and whisk in sour cream, cheese and butter, and season with salt and serve.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback