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Veal cheeks are a succulent, flavorful cut of meat. The flavor derives from the fact that it is a well-used muscle, which also means it can be tough if not prepared well. Therefore, we will “braise” the veal cheek for 8 hours Sous Vide to break down this connective tissues without overcooking the meat, which is the greatest advantage of this cooking technique. The Veal Cheeks will simply be reheated by glazing with the Zingara Sauce.
Zingara sauce is a classic French sauce consisting of veal stock, black truffles, mushrooms, and aromatics (and sometimes ham & tongue, which we are excluding here). Traditionally served with Pomme Puree, we are substituting Mashed Salsify (although mashed potatoes are available). Salsify is a root vegetable belonging to the dandelion family, and is sometimes referred to as the oyster plant due to faintly similar taste when cooked and are in season from October to January.
The meal is finished with roasted Baby Blue Brussels Sprouts. From the Brassica family (broccoli, mustard, kale, cabbage), these special sprouts have a hint of cabbage and broccoli but are both sweeter and nuttier than traditional Brussels Sprouts.
We also will be offering a Broccolini Salad with Burrata Cheese, Cured Black Olives, and Shaved Shallots with a Sherry Vinaigrette.
Time to Cook: 30 min.
Cook by Day: Monday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepared.
Items included (serves 2):
Sous Vide Veal Cheeks
Zingara Sauce (Veal Stock, Black Truffles)
Salsify (or Potatoes)
Baby Blue Brussel Sprouts
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Wheat. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items:
Double the Protein
Broccolini Salad with Burrata Cheese, Cured Black Olives, and Shaved Shallots with a Sherry Vinaigrette.