I thought I’d make blanquette de veau with some diced English rose veal from my butcher’s. How haute cuisine and poncey that sounds, eh? Two things have transpired this morning however: one – when I opened my veal vacuumed pack...
Osso buco - shin of veal, slow cooked with porcini and tomato sauce. The shin of veal is a delicious cut, actually much better than a lamb shank, equally cheap, cooks all by itself and is a joy to eat – just leave the marrow to me.
Roast topside of rose veal with oyster sauce and pomegranate syrup glaze. It’s quite dry a roast, arguably better cold. My Austrian ancestor, as I recall, used to roast it only to be served cold, as charcuterie – again, for a reason. I made a simple glaze with salty and sweet stuff but if you’d like more gutsy flavour, be my guest.
Veal T-bone steaks with a dry rub, perfect for a barbecue. The dry rub creates a bit of protective coating for the event of burning, and on the bone is more resilient than off the bone. A nice touch will be a bit of veg kebabbed and barbied alongside the meat and don't you dare burn THOSE.
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