CookEat Recipe
Loin of Veal Champeau
Veal loin rolled around its own kidney, braised with demi-glace and served under mushroom gravy with chestnut purée at both ends of the dish. This version uses a tender green garlic stalk.
Method
Steps
Step 1
Use one raw veal loin piece with its own kidney and flap. Remove the spine bone and excess fat. Fold the flap over the kidney and tie it firmly with cooking string. Wash the vegetables and herbs, peel and slice the carrot and onion, and use one tender edible green stalk of cultivated young garlic for the garlic branch. Keep the raw meat refrigerated until preparation and keep raw-meat tools separate from cooked food. Preheat a conventional oven to 180°C and use a braising pan suitable for both direct hob heat and the oven.
Step 2
Have the chestnut purée finished and hot for the final service. Measure two gills of finished demi-glace, then loosen this measured portion with a little additional hot plain unsalted veal broth until somewhat fluid. If the demi-glace was refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and check that it reaches at least 165°F. Keep any unused demi-glace cold.
Step 3
Put the tied veal in the braising pan with the sliced carrot and onion, two parsley branches, the young garlic stalk, one ounce finely sliced salt pork and one tablespoon freshly crushed black peppercorns. Add the two tablespoons melted lard, season the veal with the teaspoon salt and brown on the hob for about ten minutes, turning as needed without burning.
Step 4
Add the one pint plain unsalted veal broth and all the loosened demi-glace portion. Bring to a boil and boil for about five minutes.
Step 5
Transfer the pan to the oven without a lid. Braise for about one hour and ten minutes, turning the veal and basting it frequently with the same pan juices. Check with a clean food thermometer in several thick parts of the loin and folded meat, and directly in the enclosed kidney from more than one angle. Continue cooking until each of these areas reaches at least 71.1°C and the meat is cooked and tender; the time is a guide. The salt pork must also be cooked through before the gravy is strained.
Step 6
Lift the cooked veal onto a hot serving dish and remove the string. Keep it hot while finishing the sauce. Skim the fat from the actual pan gravy, then strain the gravy into another saucepan, leaving the coarse vegetables, herb and pork remains behind.
Step 7
Add the twelve finely sliced canned mushrooms to the strained gravy. Reduce on the hob for about ten minutes, stirring and adjusting the heat so that it does not catch.
Step 8
Arrange the hot finished chestnut purée at both ends of the same dish, sharing the one required portion between them. Pour the mushroom gravy over the veal and serve promptly. Keep cooked food at 60°C or hotter if it must wait briefly for this immediate service.
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