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Sherry Poached Rose Veal with Potato and Anchovy Gratin

  • Preparation Time: 10 mins
  • Serves: 6
  • Cooking Time: 95 mins
  • Ready Time: 105 mins
  • Cooking Method: Poaching
  • Difficulty: easy

1kg Rose Veal Boneless Rolled Shoulder
750ml chicken stock
375ml Dry fino sherry
125ml Oloroso (sweet) sherry
2 Tbsp Sherry vinegar
1 litre warm water
2 fresh bay leaves
1 tsp fresh black pepper corns
1 sprig fresh thyme
125g beef jus
1 Tbsp soft brown sugar

300ml cream
4 garlic cloves, crushed
3 Tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
3 tsp anchovies, finely chopped
1 pinch freshly ground white pepper
700gm Desiree potatoes, very thinly sliced
100gm Manchego cheese* (hard goat’s cheese)

*If you don’t like goat’s cheese use Parmesan

Heat the stock, sherry, sherry vinegar, bay leaves, thyme and peppercorns in a large saucepan with one litre of water.
Bring to the boil. Boil for 5 minutes then add your Rose Veal.

Return to the boil then turn the heat down and simmer for 1 hour turning the meat twice during that time.
Turn off the heat and allow the meat to rest in the liquid for 30 minutes.

Put the sliced potato into a shallow gratin dish. Mash the anchovy and garlic with a mortar and pestle. Add the fresh herbs, salt and pepper and mix into the cream. Taste! You may wish to gradually add 1 tsp of anchovy at a time to ensure it’s going to be to your taste.

Pour the cream mixture over the potato and bake in a hot oven for 40 minutes covered in foil.

After baking for 40 minutes, remove the foil, sprinkle with grated cheese and bake for a further 20 minutes. 
Allow to rest so you can slice before serving.

Put 250mls of the poaching liquid in a small pot and add the veal glaze and brown sugar. Reduce the liquid to a syrupy jus (it will take about 15 minutes).

Serve the poached Rose Veal atop the gratin with your choice of veggies.  Pour a little jus over each serving.

Rose Veal recipe lovingly supplied by our Gourmet Direct chefs!

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