4
Veal heel muscle, with rice and green peas in broth
> 60 minutes
veal heel muscle
*
frying
stewing
Preparation
Take the heel muscle out of the fridge an hour before preparation to come to room temperature.
Panfry the meat in butter for 5-6 minutes till coloured and add the water, carrot/onion/celery/leeks and spices and cover the pan with a lid. Cook for about 2,5-3 hrs till the meat is cooked tender. (turn the meat for a few times in between). Take the meat out of the pan and strain the broth. Reduce to about 1 dl and season to taste.
Cook the peas and maize kernels for about 6-8 minutes.
Cut the heel muscle in portions and panfry till crisp on the outside and season to taste.
Heat up the rice and season, put in a bowl and place the meat on top, serve with the broth, maize kernels and green peas.
Ingredients:
- 1 piece of veal heel muscle
- 1 carrot cut in pieces
- 1 big onion cut in pieces
- 3 celery sticks in pieces
- 2 garlic cloves cut
- 2 leeks washed and cut
- 5 cloves
- 1/4 teaspoon ground nutmeg
- 3 dl water
- 200 gr white rice cooked
- 100 gr fresh green peas
- 100 gr fresh sweetcorn kernels
- pepper and salt
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