4
Veal thick skirt with a soy and garlic gravy, crème of garden peas, cantharel mushrooms, autumn vegetables and stewed meat fried in brik
Veal thick skirt:
- 1 pieces of veal thick skirt
- pepper
- salt
Gravy:
- 2 dl veal gravy
- soy sauce (Kikoman)
- ketjap manis
- garlic oil
- pepper
- salt
Stewed meat:
- Piece of veal shoulder
- 1 spoonful vinegar
- 1 bay leaf
- 2 cloves
- 1 large onion
- 50 g butter
- pepper
- salt
Stewed,meat,spring roll:
- Stewed veal shoulder
- brik cut
- spring onion
- chilli peppers
- shallot
- egg white
- oil
> 60 minutes
veal thick skirt, veal shoulder
***
stewing
Passion HI
Preparation
Completely trim the hanging tender, season with salt and pepper and fry in the butter until medium rare. Allow to sit. Season the gravy with the rest. Season the meat with salt and pepper and fry in the butter. Clean the onion and chop finely. Fry the onion shortly with the meat. Now add the bay leaf, cloves, vinegar and enough water to just submerge the meat. Put a lid on the pan and allow the meat to stew for 2 to 3 hours over very low heat.
Turn the meat over once. Pluck the shoulder into fibres. Season with the chopped spring onion, fresh chilli pepper and chopped shallot. Hang in a sieve and allow to drain well. Brush the square sheets of brik with egg white and place a roll of meat on top. Roll the brik up and fry until golden brown.
Serve with a mix of seasonal vegetables and pea purée.