
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
Method
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.
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).
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).
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.
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.
The post Roasted veal chop with Brussels sprouts and mustard-infused gratin appeared first on Gourmet Traveller.
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