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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