Veal with Braised Root Vegetables and Parmesan Foam

Main Dishes | European cuisine

⏳ Time

4 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by Chef John Smith from a popular American restaurant.

Ingredients

Olive Oil - 3 fl oz
Veal Rack - ½ kg
Thyme - 3 stalks
Garlic - 3 cloves
Daikon - 6 pieces
Radish - 6 pieces
Canned White Asparagus - 2 pieces
Scallions - 2 pieces
Butter - 2 spoons
Chicken Broth - 3 fl oz
Cream - 1 fl oz
Milk - 1 fl oz
Parmesan Cheese - 0.9 oz
Demi-Glace Sauce - 3.5 oz
Brown Sugar - a pinch
Dry White Wine - 0 fl oz
Red Wine Vinegar - 0 fl oz
Orange juice concentrate - 2 fl oz
Salt - to taste

Step by Step guide

Step 1

Place two pieces of veal rack on a baking sheet, drizzle with olive oil, add two sprigs of thyme and two cloves of garlic. Keep in an oven preheated to 149°F for four hours, basting the meat with the oil from the pan occasionally (alternatively, you can simply grill the meat, or cook it at the same temperature in a vacuum for one and a half hours).

Step 2

For the meat sauce, lightly sauté the sugar in a saucepan, add white wine and let it reduce over low heat. Pour in the vinegar and allow it to reduce, then add orange juice and reduce it by half. Stir in the demi-glace and keep on the heat until the sauce begins to coat the back of a spoon.

Step 3

Blanch the radishes and young daikon with their greens, then drain and cool them in ice water. Sauté the green onions (with roots) in a spoonful of butter until slightly softened, then set aside. Add a second spoonful of butter to the skillet and briefly sauté the asparagus. Next, add the radishes and daikon, pour in chicken broth, and let it simmer on low heat until reduced. Return the green onions to the skillet to warm them up, then remove from heat.

Step 4

Meanwhile, pour the cream and milk into a saucepan, add the grated Parmesan cheese, bring to a boil, remove from heat, and blend with an immersion blender until frothy.