4
Cassoulet of veal blade
> 60 minutes
-
**
boiling
Preparation
Allow the veal blade to reach room temperature over about an hour, and cut into cubes of about 2 cm.
Heat a frying pan with a little butter on medium-high head, and fry the veal cubes for about 5 minutes until nicely coloured. Add the carrots/celeriac/onion and herbs, deglaze with the white wine, and reduce for a few minutes. Add the stock, and simmer gently on low heat for about 2 hours until the meat is tender. Thicken with some potato starch or another binder, and season with salt and pepper and lemon juice if desired.
Fry the mushrooms in a frying pan, add the leeks after 1 minute, fry briefly, then add the celery and beans and deglaze with a little gravy from the cassoulet. Stir well, heat for about 1-2 minutes, and season to taste. Briefly fry the cherry tomatoes in a little hot oil, and season to taste.
Pipe a rim of puree onto the plates, spoon the cassoulet into it, and garnish with the vegetables, mushrooms and tomatoes.
Enjoy!
This recipe is made with Peter's Farm Rosé Better Life Veal.
Ingredients:
- 800 grams of veal blade
- 300 grams carrots, celeriac and onion cubes
- 3 cloves of garlic, finely chopped
- 5 sprigs of thyme
- 1 sprig of rosemary
- 3 bay leaves
- 1.5 dl white wine
- 3 dl veal stock
- butter for frying
- 200 grams quartered chestnut mushrooms
- 200 grams leek sticks
- 200 grams celery sticks
- 150 grams cooked large white beans
- 150 grams cooked whole green lentils
- 8 cherry tomatoes, quartered
- parsnip puree (or mashed potatoes)
- chervil leaves
- salt and pepper
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