Ragout of Stuffed Veal

Ingredients

• 4000 gVeal
• 50 gButter
• 20 mlOlive oil
• 125 gSardelle
• 5 gLemon
• 4 pcsEgg
• 150 gWhite bread
• 2 gPepper
• 1 gNutmeg
• 8 gSalt
• 32 gMorel
• 15 gPotato starch
• 300 mlBroth

Instructions

1. 1

   Prepare the meat

   • Cut about 4 kg veal from the leg into hand-sized pieces. Keep trimming for the forcemeat.
   • Season pieces lightly with salt and pepper and tie loosely with kitchen twine to keep shape while roasting.
2. 2

   Make the forcemeat

   • Dice the trimmings and sauté in 30 g butter over medium heat until browned. Cool and finely chop or process.
   • Mix the chopped meat with lemon zest, 125 g anchovy fillets (finely chopped), 4 eggs and 150 g white bread. Season with ground nutmeg and pepper.
   • Fill the veal pieces with the forcemeat and tie with kitchen twine.
3. 3

   Slow roast

   • Preheat oven to 160 °C fan (180 °C conventional).
   • Heat 20 ml olive oil in a roasting pan, brown the stuffed veal pieces, add 20 g butter and transfer to the oven.
   • Roast slowly for about 45–60 minutes until done (internal temperature ca. 65–70 °C), basting occasionally. Remove meat and reserve the roasting juices.
4. 4

   Make the sauce

   • Soak the dried morels (32 g) in warm water 20–30 minutes, drain and reserve soaking liquid.
   • Combine roasting juices with 300 ml veal or beef stock and the rehydrated morels, bring to a simmer.
   • Thicken with a slurry of 15 g potato starch and cold water, simmer briefly and finish with 20 g cold butter.
   • Return the veal pieces to the sauce and warm through for a few minutes before serving.
5. 5

   Serve

   • Slice or plate the stuffed veal and spoon the morel sauce over it.
   • Serve immediately with mashed potatoes, pasta or steamed vegetables.