Rack of Young Beef with Spring Veg
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
4
- For the meat
- 42 ozs Rack of veal (loin of veal on the bone)
- salt
- freshly ground peppers
- 1 tsp finely chopped rosemary
- 4 Tbsps olive oil
- 1.333 cups Veal stock
- 1 onion (chopped)
- 1 clove garlic cloves (minced)
- 1 carrot (cut into batons)
- 1 stick Celery (diced)
- ½ cup dry white wine (or rose)
- Corn starch (to thicken the gravy)
- For the vegetables
- 1 ½ cups carrots (trimmed)
- 2 cups green Asparagus (trimmed and halved)
- 1 Leek (cut into 3-4 cm pieces)
- salt
- White pepper
- 2 Tbsps butter
- 1 Tbsp Lime juice
- 1 generous pinch sugar
- 2 Tbsps vegetable stock
Preparation steps
1.
Rub the meat with salt, pepper and rosemary. Heat the oil in a roasting tin and brown the meat on all sides.
2.
Then put the roasting tin into an oven preheated to 200°C | 400F | gas 6 and roast for 15-20 minutes.
3.
Put the vegetables in the roasting tin with the meat and cook for a further 70-80 minutes, gradually adding the wine and veal stock and basting the meat frequently with the liquid.
4.
When the meat is done, take it out of the roasting tin and strain the liquid and vegetables through a sieve. Retain the liquid, season to taste and thicken with cornflour if you wish.
5.
Blanch the vegetables one after the other in salted water until al dente, then refresh in cold water and drain well.
6.
Shortly before serving, heat the butter and toss the vegetables in the melted butter to warm through.
7.
Sprinkle with sugar and stir over the heat until the vegetables are glazed. Season with salt and pepper and sprinkle with lemon juice and vegetable stock.
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