4
Diced veal stew with polenta
Ingredients:
- 1 kg diced veal neck
- 150 g diced winter carrots
- 150 g diced celeriac
- 150 g onion, chopped
- 5 sprigs of thyme
- 2 sprigs of rosemary
- 5 bay leaves
- 10 parsley stalks
- 3 cloves of garlic, chopped
- 100 ml white wine
- 600 ml stock or broth
- grated zest of 1 lemon
- salt and pepper
Polenta:
- 250 g polenta (fine)
- 750 ml broth
- 200 ml cream
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- ½ tbsp thyme
- 50 g grated Parmesan cheese
- 50 g butter
Other:
- ½ green cabbage cut into wedges
- 1 teaspoon curry powder
- oil (rice, sunflower, neutral)
- butter
> 60 minutes
veal neck
*
stewing
Preparation
Let the meat reach room temperature.
Heat up a frying pan with a knob of butter and fry the diced meat. Add the vegetables and herbs and deglaze with the wine. Add the stock, grate in the lemon zest and stew over low heat for about 2 hours until tender.
Remove the herbs from the pan, scoop out the meat and set it aside. Reduce the sauce, season to taste, then thicken, before stirring the meat back into the sauce.
Polenta:
Briefly sauté the garlic and chopped onion in a knob of butter. Add the stock, cream, and thyme and bring to the boil. Slowly pour in 200 grams of polenta, stirring well, and bring back to a boil. Keep stirring! Cook gently for a few more minutes. Remove from the heat, stir in 50 grams of diced butter and the Parmesan and season with salt and pepper. Pour into a rectangular dish lined with aluminium foil and then also cover with aluminium foil. Leave to cool and place in the refrigerator when it has fully cooled.
Cut out or dice the cooled polenta, press the top and bottom in some dry polenta grains and fry in a medium-hot frying pan with a layer of oil, adding a knob of butter halfway through, for about 5 minutes on both sides, until golden brown and crispy.
Fry the green cabbage wedges in butter with a teaspoon of curry powder, then deglaze with white wine and braise for 10 minutes in a closed pan. Season to taste.
Dress all components on a plate and garnish with some fried rosemary sprigs.
Bon Appetit!