Both of these ingredients refresh and relieve the meat. Every possible vegetable puree is also very popular with us at home. I like to process all possible and impossible seasonal vegetables from bedclothes and the resulting puree all taste. Thank you so much to the world that they are supplying me.) So take this fennel puree as an inspiration and do not be afraid to use any root vegetables such as parsley, parsley, celery, turnip, kohlrabi, carrots, batats or artichokes and other kinds of vegetables , which will challenge you. Fennel has a distinctly fresh flavor, but if you work with less flavorful vegetables, flavor purée with some herb or combine with other vegetables, such as sweetness (such as sweet peppers) or spicy (such as celery).
And as always, I have been preparing traditional techniques for Sous Vide's technique, so no one should defend her, and try her cheeks.)
Red wine bottle with carrot, fennel puree and lemon fennel oil
29. February 2016
In the winter, we are especially popular with calf cheeks, whether roasted or stewed or ideally prepared in the Sous Vide bath , which is ideal for this type of meat and is also practical. I have prepared for you a recipe for our other favorite treatment, namely red wine. On the blog you can also find cheeks on white wine with shallots and shitake mushrooms that are also amazing. But for the change I prepared an earther version of red wine and root vegetables. I have enriched the recipe with fennel puree and fennel-lemon oil .
Postup
Preheat your sous vide bath at 83 ° C. Wash the cheeks and remove the membrane or cartilage from their surface. The white part also penetrates through the center of the cheeks, but do not remove it here, completely dissolving the heat treatment, and making collagen such a pleasant flowing juice.
Dash, lightly salted, wipe finely chopped garlic, and put in one-layer vacuum bags together with thyme, bay leaf, onion, carrot and parsley chopped. Hang them and put them in the spa for 8 to 9 hours.
When your cheeks are finished, you can cool them off in the ice bath and put them in the fridge for several days or in the freezer for several months until you want to serve them. Or, you can proceed straight ahead.
Wash the cheeks and remove the membrane or the remaining cartilage from their surface. The white part also penetrates through the center of the cheeks, but do not remove it here, completely dissolving the heat treatment, and making collagen such a pleasant flowing juice.
Dry the face, gently squeeze it, and in a wider pot of casserole type, rinse all over on a spoon of olive oil to pull the meat and maintain maximum juice. Once they are fried in gold on the whole surface, remove them from the pot and put them aside for a moment. Add a spoonful of olive oil to the pot and bake all the onion on it. Add garlic, carrots, parsley or chopped garlic or chopped parsley and rest for a while. Finally, add the bay leaf, thyme, return your chews back to the pot, add red wine to the mixture and slowly toss. Occasionally, lift your cheeks from the bottom or turn to prevent it from sticking in and keep the liquid out of the way, so pour the mixture with water or with some other wine. Slowly cook for about 3 to 3 and a half hours in a soft soap for about 2 to 2 and a half hours on the stove or oven at 160 ° C. Finished cheeks should almost crumble when you press them with a fork. Meanwhile, prepare an attachment.
Set your video at 84 ° C. Put the peeled carrots sliced halfway down into the bag. Spread them to be in one layer. Lightly salt, add 1 - 2 tablespoons of butter or a spoonful of honey and chuck the bag. Put the bag in the SV for 50 minutes.
Fold the green fennel with the olive oil into the blender and mix. Add the bark half of chemically untreated lemon to this mixture and leave to peel off. After about 15 minutes, blend over the cloth and put it in a glass, so the oil is ready for serving and can last for several days in the refrigerator.
Cut the fennel lengthwise or across the 1 cm thick slices, slicing the slices of peeled potatoes equally thick. Put the potatoes and the fennel into the vacuum bag again in one area, add a spoonful of butter, lightly soak it, chill and add it to Sous Vide spa for 40 minutes. Once the vegetables are ready, put it in a blender along with a bit of warmed sweet cream as needed so that you can mix the mixture smoothly.
Put the chopped fennel and potatoes in the salted water and cook in soft soap. Once the vegetables are ready, put it in a blender along with a bit of warmed sweet cream as needed so that you can mix the mixture smoothly.
In the middle pot, add some onion on a little olive oil, add a crushed garlic clove and 3 dcl of red wine. Remove your cheek from the SV bag and put everything else (juice, spices, vegetables) in the pot to the base and the wine. Slowly cook this mixture until half of it evaporates. Now remove the remaining spices, bay leaf, thyme twigs, and mix the pot with a blender on a soft sauce. Put this sauce back in the pot, taste it if you do not need to peel or pepper, immerse it in your cheek and heat it.
When the cheeks are too fragile, remove them from the pot with the remaining spices, ie bay leaf, thyme twigs, and mix the remaining contents with a blender on a soft sauce. Put this sauce back in the pot, taste it if you do not need to peel or pepper, immerse it in your cheek and heat it.
At this time, you should have finished fennel puree, SV carrots and fennel oil so you can serve.
