Recipe: Braised Veal Feet with Turmeric Cream

Name: Braised Veal Feet with Turmeric Cream
Prep time: 25 min
Cook time: 180 min
Total time: 265 min
Yield: 6 servings
Ingredients: 2 beaux pieds de veau coupés en 2 dans la longueur; cuisson; 3 belles carottes lavées et épluchées; 3 navets longs lavées et épluchés; 1 oignon entier lavé épluché piqué de 4 clous de girofle; 1 morceau de gingembre émincé; thym citron 3 feuilles de laurier; sel de mer et grains de poivre écrasés; 200 g de pâtes chinoises fines; 20 cl de crème liquide (30 cl); 1 belle cuiller a soupe de Curcuma (Madagascar) puis 1 cuiller a café; sel fin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.6/5 (5 reviews) Meat

Prep 25 min

Cook 180 min

Rest 1h

Total 4h25

Servings 6 serv.

Ingredients for 6 servings

2 beautiful veal feet cut in half lengthwise
cooking
3 beautiful carrots washed and peeled
3 long turnips washed and peeled
1 whole onion washed, peeled and studded with 4 cloves
1 piece of ginger sliced
lemon thyme 3 bay leaves
sea salt and crushed peppercorns
200 g fine Chinese noodles
20 cl liquid cream (30 cl)
1 beautiful tablespoon of Turmeric (Madagascar) then 1 teaspoon
fine salt

Step-by-step directions

1 In a large saucepan place your feet, your garnish, the peelings, the carrots, the turnips, the turmeric then fill with cold water, coarse salt and crushed peppercorns (mignonette), gentle cooking for 3 hours, skimming from time to time.

2 After 1 hour remove the carrots and turnips.

3 After these 3 hours remove the feet, shell them completely, then strain the broth.

4 Cut the veal feet into small squares then pour the cream with a little cooking liquid and a little turmeric into a saucepan and add the diced feet and let it simmer gently covered for 20 minutes.

5 To cook your noodles pour the rest of the cooking broth, cook 4 minutes, add the vegetables cooked in the broth cut into small dice then just before serving drain and serve next to the cream.

Chinoises Pâtes au foie gras