4
Veal blade / kafir lime / spring onion / asparagus
> 60 minutes
veal blade
***
oven roasted
Culinaire Saisonnier
Preparation
Mix all the ingredients for the veal shoulder and braise for 2 hours and 45 minutes in the oven at 165°C (329°F). Strain the gravy and reduce to sauce thickness and shred the meat.
Add the thickened gravy to the meat, fill into a mould and press down until fully compressed. Allow it to cool down and cut into the desired shape. For the gravy, reduce the juice and wine by half, add the stock and lime leaves, and cook to sauce thickness. Pass the gravy through a sieve. Chop the onion for the achar, cut the carrot and celeriac into 3 mm cubes and bring vinegar, sugar and turmeric to the boil. Pour over the vegetables. Blanch the trimmed asparagus. Cut the spring onion into fine rings and blanch briefly. Toast the cashew nuts with curry powder and chop finely. Fry the meat and glaze with the gravy. Serve the components on the plate.
Ingredients:
- spring onion
- cashew nuts
- curry powder
- goose fat
For the veal blade:
- 2 kg veal blade
- 5 sprigs of thyme
- 1 sprig of rosemary
- 3 cloves of garlic
- 2 bay leaves
- 1 l veal gravy
- 1,5 dl balsamic vinegar
For the kafir lime gravy:
- 3 dl orange juice
- 2 dl white wine
- 5 dl poultry stock
- 5 kafir lime leaves
For the achar:
- 300 g white onion
- 300 g carrot
- 300 g celeriac
- 2 dl white wine vinegar
- 2 tbsp sugar
- 2 tbsp turmeric
For the green asparagus:
- green asparagus
- salted water
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