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Braised Veal Rump with Endive Charlotte, Braised Lentils and Eucalyptus Honey SauceTheWorldWideGourmet.com

Total time: 30 to 60 min

Preparation time: 10 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:144.2 kcal

Proteins:15.1 g

Fats:7.2 g

Carbohydrate:3.2 g

Fibers:0.2 g

Sugar:2.7 g

Cholesterol:65.1 mg

Sodium:76.1 mg

Calcium:14 mg

Energy:488 kcal

Proteins:51.1 g

Fats:24.3 g

Carbohydrate:10.9 g

Fibers:0.8 g

Sugar:9 g

Cholesterol:220.2 mg

Sodium:257.5 mg

Calcium:47.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

x

180

g

ballotins of veal each, from the rump

salt and pepper

100

g

aromatic garnish (carrot, onion, celery leaves)

butter

150

ml

veal jus

50

ml

white wine

*Honey sauce

200

ml

veal jus

20

ml

eucalyptus honey

100

ml

braising liquid (from cooking the meat)

belgian endive charlotte

*Garnish

1/4

bunch of chervil

olive oil

METHOD

  1. Season the veal ballotins with salt and pepper;
  2. sear the meat in a very hot non-stick pan; remove and set aside. Degrease the pan; add a knob of butter and the aromatic garnish and sweat over low heat.
  3. Deglaze with white wine; when the liquid has almost completley evaporated, add the veal jus and return the meat to the pan and cook for 7 minutes at 180°C (350° F).
  4. Remove the meat and let rest in a warm place.
  5. Strain the cooking liquid and reserve it for the sauce.

Honey sauce

  1. Place the honey and veal jus in a sauté pan and reduce until syrupy.
  2. Just before serving, whisk in the braising juices and reduce for a few minutes until the sauce is thick enough to coat the back of a spoon.

Presentation

  1. Place the charlotte in the center of the plate.
  2. Slice the ballotin thinly; arrange the slices in a wreath, leaning against the charlotte.
  3. Spoon on the sauce; sprinkle the meat with a little fleur de sel.
  4. Garnish with a little bouquet of chervil.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Merlot

CHEF'S NOTES

How to choose quality veal

The meat should be very pale pink with a fresh milky smell, satiny white fat and with no reddish coloration that would indicate the animal had eaten flour, grains or grass. Quality veal should be fed exclusively on its mother's milk (the most ancient and most natural method) in three feedings a day, and muzzled so that it cannot eat anything else.

In my kitchen
I love veal rump which I slice thickly. This allows me to braise it slowly, basting it often to caramelize the juices. The meat should remain slightly pink in order to preserve its incomparable tenderness and juiciness.

Glossary - Ballotin

A ballotin is a piece of veal of about 180 g (6 oz.) cut from the rump, then tied and cooked like a little roast.



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