How to make Veal Marengo?
This recipe takes 75 minutes for 4 servings, intermediate difficulty.
Discover our veal marengo recipe. Ready in 1h15. Medium. Serves 4. With 2 ris de veau, 2 veal cutlets, 2 riñas de ternera.
45 min
Prep time
30 min
Cook time
4
Servings
Intermediate
Difficulty
1h15
Total time
Lunch
Meal type
What ingredients for Veal Marengo?
How to prepare Veal Marengo?
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1
Soak the beef cheeks in cold water for 5 hours, changing the water several times.
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2
Make a court-bouillon with 3 liters of water, lemon juice, sliced carrot, small onion pierced with a clove of cinnamon, parsley sprig, salt, and pepper.
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3
Bring to a gentle boil, simmer for 20 minutes on low heat, then let cool.
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4
When the court-bouillon is cold, plunge the beef cheeks into it;
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5
They must be completely submerged.
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6
Bring to a gentle boil again, let simmer for 5 minutes.
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7
Drain the beef cheeks, remove the skin and cartilage that cover them, wrap them in a cloth, place a board on top, and press with a 2 kg weight for an hour.
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8
Heat a large spoonful of butter in a pot, gently brown sliced carrots and finely chopped onion, add the meat broth and parsley bouquet, place the beef cheeks on this bed, pour over with 2 glasses of dry white wine. Cover.
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9
Simmer for 50 minutes.
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10
At the end of cooking, remove and reserve three-quarters of the stock, reduce the rest until it makes a demi-glace, covering the cheeks with a golden crust.
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11
Meanwhile, poach the quenelles, finely chop the morels, and sauté them in butter.
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12
Season with salt and pepper.
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13
Also, brown on butter a bread cake that can support an entire beef cheek and some triangles for decoration.
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14
Make a small white roux: melt 1 spoonful of butter in a pan, add 1/2 spoonful of flour, stir, cook gently but without browning, deglaze with the reserved beef cooking liquid and bring to a simmer.
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15
Place the bread cake at the center of the warm serving dish, put one cheek on top, cut the second into slices and place them on either side of the first.
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16
Put the quenelles at one end of the plate, morels and small croutons at the other.
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17
Decorate with carrot slices and parsley sprigs.
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18
Spoon sauce in some places and serve immediately, presenting the remaining sauce in a jug.
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Frequently asked questions
Preparation takes 45 minutes and cooking takes 30 minutes, for a total of 75 minutes.
This recipe serves 4 people. You can adjust the quantities directly on the page.
This recipe is hard difficulty. It is suitable for experienced cooks.
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