Saddle of Veal with Rhubarb

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Rhubarb chutney:


Try this delicious pasta dish:

Instructions: heat white wine, juice of one lemon and maple syrup, let it melt and fill it into the syringe. Cool the solution and inject it into the saddle of veal with as many punctures as possible.

Refrigerate the piece of meat for one night.

Season the saddle of veal with pepper and season with salt. Gently sauté shallots together with the meat on all sides. Deglaze with clear soup and white wine and add the ginger. cover and cook for ten minutes, then turn to the other side and continue to cook for five minutes until tender.

Add rhubarb, garlic and chopped tarragon, stew for five min until tender.

Remove meat and reduce stock by half over high heat. Add whipping cream, thicken slightly with flour butter and season. Cut the meat and bring to the table with the sauce.

Serve with long-grain rice or noodles.

Mix half of the sherry with arrowroot flour, lightly caramelize sugar and extinguish with sherry. Add all other ingredients and steam covered for four minutes. Bind with arrowroot and sherry mixture. Goes well with grilled meat or cold roast.

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