Veal Breast with Raz El Hanout

Dice the veal breast, season with salt and pepper and rub with Raz el Hanout. Halve the onions and cut them into fine slices. In a saucepan with clarified butter, sear the meat, add the onions and sauté until translucent. Then extinguish with a little bit of veal broth and stew with the lid closed. Repeatedly add a little bit of clear soup, so that the meat is half covered. Stew gently for 1-1.5 hours at a low temperature. Peel the carrots, cut them into sticks and cook them in the meat pot for the last 30 minutes.

Cut the figs into quarters, place them in a gratin dish, sprinkle with sugar and salt, spread a few knobs of butter evenly on top and cook in the oven at 180 °C for five minutes.

For the couscous, sauté the shallot in a saucepan with clarified butter, add 2-3 cups of clear soup, cinnamon stick and star anise and bring to a boil. Now add the couscous, remove the saucepan from the stove and let the couscous swell for about five minutes with the lid closed. Stir repeatedly.

Season the veal stew and serve with the couscous and figs.

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Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!

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