Veal cheeks, celeriac, salsify and Brugse Zot


500 g veal cheeks
2 onions
1 carrot
bay leaf and thyme
brown veal stock
Brugse Zot beer


Remove the fatty membrane from the cheeks and flash-fry briefly. Sweat the onions, add the herbs and pour over the stock and beer,
cover with baking paper and place the lid on top of the pot. Braise in the oven at 120°C (very gentle heat) for about three hours.
Strain the stock and remove the fat.
Prepare a roux with 130 g fl our and 100 g butter, deglaze with the stock. The sauce has to be thick.
Add 1 tablespoon of mustard, 2 teaspoons of ground nutmeg and the herbs.
Add the meat and mix with a whisk (make sure to break up the meat well).
Check that the meat and sauce quantities are balanced, preferably more meat than sauce.
The next day shape the meat into meatballs of 20 to 25 grammes. Coat twice in bread crumbs and store uncovered in the fridge so they
dry out somewhat.

Shallot gravy:

60 g shallot
1 clove garlic, thyme and bay leaf
1 tablespoon honey
1 dl red wine vinegar
1 dl red port
1 l brown veal stock


Sweat the shallot and add the garlic, caramelize slightly with honey.
Deglaze with vinegar and port. Reduce by half and then add the stock
and herbs. Reduce by 2/3 and then remove the thyme and the bay
Mix and strain everything, season and check that the sauce is thick

Recipe: Ter Groene Poorte
Photo: Tineke Duytschaever

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