101RECIPES: Veal cheek with coffee sauce

Veal cheek with coffee sauce is a sophisticated and gourmet recipe ideal for preparing on special occasions and perfect for surprising guests with a unique and gourmet blend of flavors. The preparation may not be the easiest, but the great taste is guaranteed, and after all, as we all know, good things take time.

Veal cheek with coffee sauce


For the veal cheek

● 4 veal cheeks
● oil to taste
● salt and pepper to taste
● 40 gr of butter
● 1 clove of garlic
● thyme to taste
● rosemary to taste
● 2 carrots
● 1 zucchini
● 1 leek
● 300 ml of white wine for simmering
● 250 ml of meat stock

For the coffee sauce 

● 200 gr thinly sliced shallots
● 100 gr of butter
● oil to taste
● thyme and rosemary to taste
● 250 gr of cream
● 250 gr of coffee
● 50 gr of white wine

For the mashed potatoes

● 400 gr of potatoes
● 20 gr of extra virgin olive oil
● 20 gr of butter
● 100 gr of milk
● salt and pepper to taste


To prepare veal cheek with coffee sauce, first brown the veal cheeks in a large skillet with oil, garlic, salt and pepper. Cook them for 5 minutes per side to achieve perfect browning. Simmer with white wine and, once the alcohol part has evaporated, add the meat stock, cover the pan and let it cook for at least 2 1/2 hours on very low heat. If you see the sauce is getting too dry, add water or wine. Right before 2 hours have passed, start preparing the vegetables. Cover the bottom of a large skillet entirely with oil, cut the leek into thin slices and sauté it along with the julienned carrots and zucchini. You can also cut them into cubes if you prefer. Cook the vegetables over low heat, adding the seasonings as well.
Once the cheeks have softened, put them back in the pan together with the vegetables. Cook well for at least 5 minutes to flavor the cheeks properly and adjust with salt.
At this point, it’s time to prepare the coffee sauce. Sauté the shallots in a pan with oil and butter, adding the coffee, white wine, cream and seasonings. Reduce until the mixture has decreased by at least half.
Then prepare the mashed potatoes: cut the potatoes in half and boil them in salted water. To see if they are cooked, use a fork: if it’s easy to stick it through them, they’re ready. This could take up to 30 minutes depending on the size. Once they are cooked, mash them and put them in a small saucepan to cream them with oil, butter and hot milk. Adjust with salt and pepper according to your taste.
Finally, it’s time to arrange the veal cheek with coffee sauce on a plate. Start with a bed of mashed potatoes, place one cheek on top, add the julienned vegetables, garnish with the coffee sauce and voila – your veal cheek with coffee sauce is ready. Now you can make a great impression at your next dinner party with your friends



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