Main Course

Beef cheek

Name: Beef cheek
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 portions
Cuisine: Française
Ingredients: 1 rolled veal head weighing 1 kg 200; 4 carrots; 4 turnips; 1 bouquet garni; 1 onion, mustard; Vinegar, oil for the vinaigrette; Hard-boiled egg; 2 teaspoons of chopped celery and parsley; 6 thinly sliced red radishes

Guillaume | 15/04/2015 2130 vues

2.3/5 (3 reviews)

35 min

Prep time

20 min

Cook time

Servings

Medium

Difficulty

55 min

Total time

Ingredients

1 rolled veal head weighing 1 kg 200
4 carrots
4 turnips
1 bouquet garni
1 onion, mustard
Vinegar, oil for the vinaigrette
Hard-boiled egg
2 teaspoons of chopped celery and parsley
6 thinly sliced red radishes

Instructions

1

Place the calf's head in a large pot containing salted boiling water, onion, and bouquet garni.
2

After 20 minutes of cooking, add the peeled carrots and turnips.
3

Cook everything, covered on low heat.
4

While this is cooking, prepare a vinaigrette to which you will add the hard-boiled egg, radish, and finely chopped fresh herbs.
5

Once the calf's head is cooked, cut it into 4 parts.
6

Serve with the vinaigrette.