Piemonte Veal Cheek Recipe
The Costardi Brothers cook veal cheeks sous vide for 60 hours in this recipe, resulting in meltingly tender flesh.
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Ingredients
- 4 veal cheeks
- salt
- pepper
- extra virgin olive oil
- 200ml of red wine, preferably Barbera d'Asti
- 3 cloves
- 2 juniper berries
- 1 tsp cinnamon
- 1 pinch of cocoa powder
- 200ml of veal stock
- 325g of potatoes, peeled and chopped
- 65g of milk
- 65g of cream
- 30g of unsalted butter
- 100g of parsley
- 50ml of water
- 200ml of red wine
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