4
Veal T-bone roasted white cabbage and tahin-yoghurt
Ingredients:
- 4 in one piece/rack veal T-bones
- 1 white cabbage
- 10 small potatoes
- 50 gr hazelnuts
- 3 tbsp white soy sauce
- 1 tbsp miso paste
- 1 tbsp honey
- 2 tbsp sushi vinegar
- 2,5 dl Greek yoghurt
- 1,5 tbsp tahini
- Juice of half a lemon
- Fresh dill
- Butter
- Pepper and salt to taste
> 60 minutes
veal T-bones
*
frying
oven roasted
Preparation
Take the meat an hour before preparation out of the fridge to come to room temperature. Panfry to golden brown on both sides and place in the oven at 80°C (176°F) for 60 minutes to a core temperature of 54°C (129°F).
Mix soy sauce, miso, vinegar and honey, slice the cabbage into 4 chops of about 2 cm thick, put them in an oven tray, rub the marinade on and in the cabbage, season with pepper and roast in the oven at 180°C (356°F) for 20-30 minutes till cooked and golden.
Mix the yoghurt with the tahini and lemon juice and season with pepper and salt.
Cook the potatoes in whole and slice in halves when done. Crush the hazelnuts and roast in a dry pan on medium heat for a few minutes whilst keep tossing them.
Cut the rack in 4 T-bone steaks and panfry the cut sides in a spoon of butter to color.
Serve with the cabbage garnished with the yoghurt and hazelnuts and some fresh dill and the frying butter of the meat on the potatoes.