Ingredients

Veal cheeks

1 kg veal cheeks

Brine

100ml tomato water

4 sprigs of thyme

6 sprigs of parsley

4 bay leaves

2 cloves of garlic

8 allspice berries

8 peppercorns

800ml veal stock

60ml olive oil

Stifado sauce

60ml olive oil

80gonions

100gtomatoes

2 cloves of garlic

½ cinnamon stick

2 cloves

50ml red wine vinegar

60ml wine

20gkuzu(Sosa)

600ml veal stock

400ml veal stock from the veal cheeks

Salt

Pepper

Charred onions

18 pearl onions

30ml olive oil

Parsley puree

400gparsley

200gchard

6gagar agar

500ml water

Salt

To serve

Fresh herb leaves

Method

Veal cheeks

Place the veal cheeks in brine for 4 hours. Dry them well and put them in the fridge.Meanwhile prepare the rest of the ingredients. Put the tomato water, veal stock, herbs and olive oil in a pan and bring to a boil, constantly stirring. Let them infuse for a while and then let the mixture cool.When the cheeks are ready, put them into two vacuum pouches with the marinade and seal the pouches. Cook at 62C for 72 hours.When cooked, chill rapidly and store in the fridge at 3C.

Stifado sauce

In a saute pan, heat the oil and then add the onions, garlic and tomato. Caaramelize and add vinegar and wine. Then add the stocks and bring to a boil. Skim the foam and add the spices. Keep cooking for another 30 minutes.Finally pass the sauce through a sieve, taste for salt and pepper and thicken with Kuzu.

Charred onions

Peel the onions and cut them in halves. Burn them with a blowtorch and seal them in a vacuum pouch with the olive oil. Cook at 83C for 11 minutes.Finally, cool and store in the fridge.

Parsley puree

Bring water and salt to a boil and then blanch the parsley and chard for 2 minutes. Cool in salty water. Place them in a blender with water and liquidize. Add salt and agar agar to the water where you boiled them and bring to a boil. Keep cooking until the gel sets and then break it in a blender. Add water to achieve the desired consistency and keep in a bag.

To serve

Heat the cheeks to 60C for 10 minutes. Glaze them on the griddle and dip them in the sauce.On a plate, form small spheres with the parsley puree, add the onions and veal, and garnish with fresh herb leaves.

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