Veal knuckle pressée
This recipe is inspired by the classic pork tête pressée.
Makes 5kg.
Allergens and dietary requirements
- Sulphite
- Celery
Ingredients
1
l
medium sherry1
celeriac3
carrots2
leeks1
stalk
celery3
leaves
bay leaf2
pieces
star anise10
g
coriander seeds5
g
black peppercorns1
l
water5
kg
veal blade2
l
veal demi-glace18
g
gelatin leaves, soaked in cold wateras needed
parsley, finely choppedas needed
salt and pepper