How to make a successful veal chop.
You can cook it in the oven or in a casserole, but to get juicy and flavoursome meat, put your casserole dish in the oven!
Here is a
Lauragais recipe that will surprise your guests…
In a casserole dish, the meat is suffused with all the flavoursome ingredients that you added. And if you put your casserole in the oven, the veal will not dry out. It will cook evenly in a moist atmosphere.
1 nice veal chop on the bone (600-800 g.)
2 cloves of Lautrec pink garlic
100 g of butter
20 cl of veal juice
1 sprig of fresh thyme (in flower if possible)
1 bunch of green asparagus
freshly ground salt and white pepper
For the veal: Preheat the oven to 180°C.
Cook it over a hot flame with butter in the casserole and add salt. As soon as the meat begins to brown, switch off the heat. The temperature should fall quickly. Crush the garlic without removing the skin. Add the garlic and sprig of thyme, add pepper, close the lid and put your casserole dish in the oven for 15 to 20 minutes.
Meanwhile… Cut your asparagus sideways at half length. Keep the heads and tip them with a sharp knife without peeling. They should be very tender! Fill a large pan with water, add salt and leave your asparagus to cook until it softens. When the pieces begin to come apart, plunge them into a bowl of ice cold water. This will stop the cooking process and the asparagus will retain its colour.
Halfway through the cooking time, turn the veal over and add 20 cl of veal juice. If your asparagus tips are ready, you can begin to reheat them gently in a pan in a little olive oil. You do not want to cook them, simply to allow the temperature to rise so that they can be enjoyed warm.
Roll the asparagus for presentation with a little Espelette pepper and grains of salt.
Tips and hints How do I know when the veal is cooked? Stick the tip of a knife into the heart and wait for 10 seconds. Take the knife out and place it on your tongue: if it is hot, it´s done!
As a treat Smother your veal in a creamy sauce
