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recipe

Louis Schindlers Slow Cooked Rose Veal Rump with Vinaigrette

  • Preparation Time: 10 mins
  • Serves: 4
  • Cooking Time: 200 mins
  • Ready Time: 210 mins
  • Difficulty: Easy

Slowly cooked Rose Veal rump with pickled onions, green beans and caper- green olive vinaigrette

1 veal rump
Tarragon
Salt
Pepper
Olive oil
30g butter
1 Bay leave
2 crushed garlic cloves

Preheat one oven at 200 degrees Celsius.
Season the rump with plenty of salt and freshly cracked pepper. Heat olive oil in a frying pan and sear the rump on all sides for a couple of minutes. Once the rump is nice and golden in color on all sides add the butter, herbs and crushed garlic. Roll the rump in the hot and foaming butter to get caramelized and also scented with the aromas of the herbs and garlic. Remove the rump from the pan onto a tray and transfer it into the hot oven. After8-10 minutes open the oven door and allow the oven to cool down to about 100 degrees. Shut the oven again and set the temperature to 85degrees and let the veal cook/ rest for about another 2-3 hours. With that method the meat will loose no juices at all, will retain its beautiful pink color.

1 large red onion
50 ml Sherry vinegar
80 ml Olive oil
20 g brown sugar
Salt
Pepper
Cheyenne pepper
Green beans

Cut the onion in halve, divide into individual segment and cut into slices.
Heat olive oil in a fry pan and fry the onions for about 3-5 minutes until translucent. Add the vinegar and sugar to the hot onions, take of the heat and season to taste. Transfer onions into a container and set aside.
Trim the ends and remove the string from the beans and blanch them in salted boiling water for about 3 minutes.
At this stage you could mix them with the pickled onions to absorb some of their flavors while they are still warm and cooling down.

80g capers
80g pitted green olives
3 basil leaves
2 garlic cloves
20 ml sherry vinegar
30 ml olive oil
Salt
Pepper

Put all ingredients into a food processor and blitz for a few seconds. Season with plenty of salt and pepper to taste.

Slice the rump either warm ore cold in thin slices and arrange on a plate. Brush with plenty of vinaigrette and top with some of the pickled red onions and green beans. Sprinkle with some coarse shavings of Parmesan and flakey sea salt to guarantee the odd salty sensation when eating the dish. This dish is a beautiful little entrée or lunch main which can be served warm or cold. It also really reflects the beautiful color and texture of the Rose Veal. A perfect wine match would be a barrel fermented Sauvignon Blanc or Chardonnay. ENJOY!

Recipe courtesy of Louis Schindler, host and head chef of the luxurious Timara Lodge in Marlborough

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  • Difficulty: easy
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