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Pomegranate Rose Veal Ragu with feijoa and blue cheese salsa

  • Preparation Time: 30 mins
  • Serves: 4-8
  • Cooking Time: 180 mins
  • Ready Time: 210 mins
  • Cooking Method: Slow Cook
  • Difficulty: easy

800gm-1.6kg Rose Veal Osso Buco
4 Tbsp butter
1 red onion, finely chopped
3 garlic cloves, crushed
2 celery stalks, finely chopped
2 carrots, finely chopped
2 Tbsp sage, finely chopped
3 Tbsp tomato paste
1/2 cup rosé wine
1/2 cup pomegranate balsamic splash
2 cups beef stock
1 bay leaf

Pappardelle pasta to suit serves

Pomegranate seeds (arils)

6-8 ripe feijoas, peeled and diced
1/2 cup crumbled Kāpiti Kahurangi blue cheese
1/4 cup finely diced red onion
2 tablespoons chopped fresh cilantro or parsley
1 small jalapeño pepper, seeded and finely diced (optional for heat)
1 tablespoon honey
Juice of 1 lime
Salt and pepper

Remove meat from refrigerator and bring to room temperature.
(Use either 800gm for 2-3 people or 1.6kg for 6-8 people.)

Preheat the oven to 150°C.

Season the Rose Veal with a little salt and pepper and toss in a small amount of flour.  Shake off excess flour.
Heat a dash of oil  and 2Tbsp butter in a large frying pan over a medium heat and sear the Rose Veal to brown all over (you may need to do this in two batches).
Set the meat aside.
Maintain the heat to medium, add 2 Tbsp butter and another dash of oil to the pan and cook the red onion, garlic, celery, carrot and sage for about 7-10 minutes until the vegetables are soft.
Add the tomato paste and cook for another few minutes.
Add the wine and pomegranate splash, turn up the heat and let it bubble for 30 seconds. Add the stock and the bay leaf.
If your pan is ovenproof, add the meat and its juices back to the pan and cover with the lid, or transfer everything to a covered casserole dish.

Bake in the oven for 3 hours, stirring a couple of times to ensure the meat stays mostly covered with liquid. (You can also use a slow cooker here)

The Veal is done when it falls away from the bone when prodded with a spoon.

Peel the feijoas and dice them into small pieces. You can adjust the size of the dice according to your preference.
In a mixing bowl, combine the diced feijoas, crumbled blue cheese, finely diced red onion, chopped cilantro or parsley, and diced jalapeño pepper (if using).
Drizzle the honey over the mixture and squeeze the juice of one lime. Season with salt and pepper to taste.
Gently toss all the ingredients together until well combined. Be careful not to mash the feijoas too much; you want them to retain some texture.
If time allows, cover the salsa and let it chill in the refrigerator for about 30 minutes to allow the flavours to meld together.

In a large saucepan, cook enough papardelle pasta as you need, with a little salt and butter added until al dente. Drain and plate up with the Rose Veal to make the Ragu.

Sprinkle pomegranate arils over the Rose Veal Ragu as you plate up (Optional).
Arrange the Feijoa and Blue Cheese Salsa alongside the Rose Veal Ragu.

Pomegranate arils are extremely rich in healthy antioxidants, and feijoas are high in Vitamin C. Food as medicine. Enjoy!

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