{"id":4040,"date":"2020-11-17T12:00:26","date_gmt":"2020-11-17T11:00:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/veal-cheeks-with-squash-wine-and-christmas-spices\/"},"modified":"2026-05-28T10:40:24","modified_gmt":"2026-05-28T08:40:24","slug":"veal-cheeks-with-squash-wine-and-christmas-spices","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/veal-cheeks-with-squash-wine-and-christmas-spices\/","title":{"rendered":"Veal Cheeks with Squash, Wine, and Christmas Spices"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>A winter recipe with the aromas of spices, mulled wine, and squash. A convivial dish to place in the center of the table. <\/strong><\/p>\n\n<h2 class=\"wp-block-heading\"><em>A recipe proposed by Didier de Courten from the Michelin-starred restaurant Didier de Courten in Sierre and prepared by Philippe.<\/em><\/h2>\n\n<h3 class=\"wp-block-heading\">Ingredients (for 4 people)<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>800 g trimmed veal cheeks<\/li>\n\n\n\n<li>80 g roasting butter<\/li>\n\n\n\n<li>Salt and pepper<\/li>\n\n\n\n<li>1 finely sliced onion<\/li>\n\n\n\n<li>1 garlic clove, cut in half<\/li>\n\n\n\n<li>150 g carrots, diced<\/li>\n\n\n\n<li>200 g celeriac, diced<\/li>\n\n\n\n<li>1 orange, juice and zest<\/li>\n\n\n\n<li>1 large tablespoon tomato paste<\/li>\n\n\n\n<li>1 tablespoon flour (approx. 25 g)<\/li>\n\n\n\n<li>8 dl full-bodied red wine (Cornalin type)<\/li>\n\n\n\n<li>3 dl veal stock (powdered available commercially)<\/li>\n\n\n\n<li>1 cinnamon stick, 2 cloves, 3 cardamom pods, 1 bay leaf, 2 star anise<\/li>\n\n\n\n<li>300 g butternut squash, cut into approx. 3 cm cubes<\/li>\n\n\n\n<li>1 Gala apple, cut into 1 cm cubes<\/li>\n\n\n\n<li>50 g butter<\/li>\n\n\n\n<li>1 dl water, salt and pepper<\/li>\n\n\n\n<li>A little chopped parsley<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Method<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">\u2022 Heat a little roasting butter well in a Dutch oven. Season the cheeks with salt and pepper, sear on all sides for approx. 3 minutes. Remove, lower the heat, blot the bottom of the Dutch oven, and add a little more roasting butter if necessary.   <\/p>\n\n<p class=\"wp-block-paragraph\">\u2022 Saut\u00e9 the onion, garlic, carrots, and celeriac for approx. 3 min, add the tomato paste and the zest of both oranges, simmer for a moment, add the flour and roast for 2 minutes. Deglaze with half of the wine, bring to a boil, and reduce to approx. 2 dl. Pour in the remaining wine, reduce a little more. Add the juice of both oranges, the veal stock, and the spices, then lower the heat. Return the cheeks; they should be covered with liquid. Simmer for approx. 2 hours, covered, over low heat, turning them 3-4 times. Remove the cheeks, set aside, covered. Strain the sauce, reduce for approx. 10 min, adjust seasoning. Taste the sauce, thicken if necessary, check the cooking of the cheeks, and return them to the sauce. Keep warm.        <\/p>\n\n<p class=\"wp-block-paragraph\">\u2022 Melt the butter in a saucepan. Saut\u00e9 the squash and apple cubes, add a little water, salt, and simmer for approx. 4 min, covered. Stir in the parsley. Plate the veal cheeks with the sauce, distributing the squash brunoise on top.   <\/p>\n\n<p class=\"wp-block-paragraph\">\u2022 Serve hot with mashed potatoes on the side or pasta.<\/p>\n\n<p class=\"wp-block-paragraph\">The <a href=\"https:\/\/shop.famillerouvinez.com\/products\/cornalin-clos-de-montibeux-aoc-valais\" target=\"_blank\" rel=\"noopener\">Cornalin Montibeux<\/a> will wonderfully accompany this recipe.<\/p>\n\n<p class=\"wp-block-paragraph\"> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>A winter recipe with the aromas of spices, mulled wine, and squash. A convivial dish to place in the center of the table. A recipe proposed by Didier de Courten from the Michelin-starred restaurant Didier de Courten in Sierre and prepared by Philippe. Ingredients (for 4 people) Method \u2022 Heat a little roasting butter well [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4041,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[],"dipi_cpt_category":[],"class_list":["post-4040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=4040"}],"version-history":[{"count":1,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4040\/revisions"}],"predecessor-version":[{"id":4042,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4040\/revisions\/4042"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/4041"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=4040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=4040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=4040"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=4040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}