4
Slow roast Christmas Frenched rack of veal
> 60 minutes
Frenched rack of veal, minced veal
**
oven roasted
Preparation
Allow the rack to reach room temperature over about an hour and rub lightly with a little olive oil. Heat the oven to 80°C (176°F) in a convection oven; place the meat in a dish with the rosemary sprigs underneath, and on top of the meat; season on all sides with freshly ground pepper, and place in the oven. Cook for 1-1.5 hours maintaining a core temperature of around 54°C (129°F) with a meat thermometer for medium cooking. Remove from the oven, wrap well in aluminium foil, and allow to rest for at least 10 minutes before slicing.
For the external stuffing:
Melt the butter in a saucepan and fry the chopped onion for 3 minutes; add the celery and cook for another 2 minutes; allow to cool in a dish. Add all remaining ingredients, and mix/knead well, and season with salt and pepper. Roll into balls of about 5 cm in diameter and bake in an oven at180°C (356°F) for about 12-15 minutes until cooked and nicely coloured.
Serve with red cabbage with poached apple or pear, and Brussels sprouts with toasted hazelnuts.
Have a Tasty Christmas!
This recipe is made with Peter's Farm Rosé Better Life Veal.
Ingredients:
- 1 piece of Frenched rack of veal
- 1 bunch rosemary
- olive oil
- salt and pepper
For the stuffing balls:
- 25 grams butter
- 100 grams breadcrumbs
- 250 grams minced veal
- 50 grams cranberries (or cranberry compote)
- 50 grams chopped dried apricots
- 75 grams finely chopped onion
- 1 celery stalk, washed and chopped into small cubes
- zest of ½ lemon
- 1 egg beaten
- 5 sage leaves, finely chopped
- 10 grams parsley, finely chopped
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