4
Veal heel muscle Stew and rosé tajinestyle
> 60 minutes
veal heel muscle
*
stewing
Preparation
Cut the “herring’ (Dutch, haring: the middle inner piece that is soft meat) out of the heel muscle and put aside. Cut the left piece in 2 cm dices, panfry at high heat with the onions and garlic, and poor in to the pressure cooker. Add the passata, bay leaves, cinnamon, soy sauce and veal stock and set the pressure cooker at 30 minutes. Thicken with starch after cooking.
De-skin the “herring” piece and panfry till rosé and rest in the oven at 60°C (140°F).
Cook the couscous in the stock, and panfry the carrots and celery in butter, season with pepper and salt.
Dress the couscous and vegetables on the plates and serve the stew in the middle.
Cut the “herring” in thin slices and divide over the plates, sprinkle with salt and pepper serve with some stew sauce and fresh herbs.
Real comfort food!
Ingredients:
- 1 piece of veal heel muscle
- 1 onion diced
- 2 cloves garlic chopped
- 100 gr passata
- 4 bay leaves
- 1 stick cinnamon
- ½ dl soy sauce
- 2 dl veal stock
- Corn starch
- 150 gr couscous
- 4,5 dl veal stock
- 150 gr carrots diced small
- 150 gr celery diced small
- Pepper and salt to taste
- Fresh herbs (coriander/parsley)
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