4
Stuffed Veal rump tail North African style
> 60 minutes
veal rump tail
*
oven roasted
Preparation
De-skin the rump tail and with a thin sharp and long knife cut in the middle of the thick and broad part of the meat to open as a pouch. Cut to 2-3 cm from the sides and end point and fill the pouch with the minced meat. Close the opening with toothpicks/saté skewers, panfry in butter to golden-brown color, and cook in the preheated (160°C / 320°F) oven till round 80°C (176°F) in the center. Depending on the ovenbrand times and heat differ so use a core thermometer.
Sauce: glaze the onions, add Aceto, passata, and broth and simmer for 10 minutes. Add also the juice from the rump tail oven tray. Season with kecap, pepper and salt and maybe a dash of lemon juice.
Panfry the cauliflower in butter and season with ras el hanout, pepper and salt for the last minute so the spices can release their flavors.
Cut the small potatoes in half and panfry in butter, adding the sliced small onions for the last few minutes stirring well and season with pepper and salt.
Slice the meat in big chunks and serve with the potatoes, cauliflower and sauce and garnish with fresh herbs.
Bring Big appetite for these Big flavors!
Ingredients:
- 1 piece of veal rump tail
- 600 gr minced veal meat stuffing (minced veal, glazed diced onions and garlic, chopped chives and parsley, pepper and salt, cumin seeds, paprika powder)
- 400 gr small potatoes precooked
- 400 gr cauliflower cleaned and in small pieces
- 1 small onion
- Ras el hanout
- Pepper and salt to taste
For the sauce:
- 50 gr onions chopped
- 2 dl passata
- 2 dl broth
- 1 spoon Aceto Balsamico
- 1 spoon kecap manis (sweet Indonesian soysauce)
- pepper and salt to taste
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