Roast Veal Rack with Brussels Sprout and Mustard Gratin

We've applied a pastrami-style spice rub to the roasted veal rack for enhanced taste, complemented by a zesty herb and horseradish butter that reflects the essence of a Reuben sandwich. A visually appealing Brussels sprout gratin infused with mustard and rosemary serves as an excellent side. This dish offers a perfect blend of strong flavors and comfort — perfect for a special occasion or a refined weekend meal.

Ingredients

2 tsp caraway seeds

1 tbsp Dijon mustard

2 tsp sweet paprika

2 garlic cloves, crushed

2 tablespoons of extra virgin olive oil

1 tablespoon of finely chopped thyme

1 6-ounce French-cut veal rack (approximately 1.8kg; see note)

Watercress, to serve

Brussels sprout gratin

500 ml thickened cream

2 garlic cloves, crushed

2 tbsp Dijon mustard

2 teaspoons each of finely chopped thyme and rosemary, with additional herbs for serving

1 bay leaf

Zest of 1 lemon, finely grated

750 grams of Brussels sprouts, with the stems removed

Unsalted butter, for greasing, plus an additional 40gm chopped

¼ medium onion, sliced thinly using a mandolin

2 big Desiree potatoes (approximately 500gm), sliced thinly using a mandolin

30 gm panko breadcrumbs

20 grams of finely grated Gruyère cheese

2 tsp olive oil

Herb and horseradish butter

1 cup (lightly packed) parsley

1/3 cup (lightly packed) tarragon

1 tablespoon finely diced chives

30 grams of finely grated fresh horseradish

150 grams of salted butter, cut into pieces

1 tablespoon mature red wine vinegar

Zest from 1 lemon, finely grated, along with 1 tablespoon of juice

Method

1

Roast caraway seeds and 2 teaspoons of black peppercorns in a small pan on medium-high heat until they become aromatic (about 1 minute). Move them to a mortar and pestle and crush them coarsely. Place in a small bowl along with mustard, sweet paprika, garlic, olive oil, and thyme, add seasoning, and mix well. Rub this mixture onto the veal rack and let it sit at room temperature for 1 hour to marinate.

2

Heat the oven to 180°C using the fan setting. To make the gratin, mix cream, half of the garlic, mustard, herbs, and lemon rind in a small saucepan, add seasoning, and bring to a gentle boil. Take off the heat and let it sit to infuse (for 10 minutes). Cook Brussels sprouts in a pot of salted boiling water for 2 minutes. Drain them. Butter a 23cm wide, 4cm deep oven-safe frying pan or ceramic baking dish. Place onion and potato in the dish, then pour half of the cream mixture over them. Put the Brussels sprouts on top of the potato, with the stems facing down, then pour the remaining cream mixture over them, add some butter, cover with two layers of aluminum foil, and bake until soft (for 1 hour). Take the foil off the gratin. Mix panko, Gruyère, olive oil, and the remaining garlic in a small bowl, then spread over the gratin. Bake, without covering, until golden and bubbly (between 25 and 30 minutes).

3

In the meantime, position the veal rack on a wire rack placed over a large baking sheet. Move it into the oven and roast until it reaches your preferred level of doneness (40-50 minutes for medium-rare; 52°C internal temperature). Allow it to rest (20 minutes; the internal temperature of the roast will keep increasing during this time).

4

In the meantime, prepare the herb and horseradish butter by mixing all components in a food processor and blending until it turns a vibrant green. Move to a small saucepan and heat briefly before serving.

5

Cut the veal rack into individual portions and place them on a spacious serving dish, then sprinkle with additional herbs. Pour over a mixture of herb and horseradish butter. Accompany with watercress and a gratin alongside.

Note

You can purchase veal from your local butcher; if it's not available, use a young beef rib section instead and modify the cooking duration.

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