Ingredients

 

Veal Ribs

  • 3 each ribs (3 bones each )
  • 3 cups veal stock
  • 1/3 cup molasses
  • 3 tbsp dijon mustard
  • 3 tbsp black pepper coarse
  • 1 tsp salt

Veal Meatballs

  • 1 1/2 lb ground veal
  • 2/3 cup panko
  • 1 whole egg
  • 1 tbsp garlic minced
  • 1/3 cup onion small diced
  • 1/4 cup parmesan cheese finely shredded
  • 1 tbsp fennel seeds
  • 2 tbsp italian spice
  • 1/4 tsp chili flakes
  • 2 tbsp parsely chopped
  • 1 tbsp salt plus more if need be

Veal Tenderloin

  • 1 lb veal tenderloin
  • 3 tbsp chimichurri
  • 1 tsp salt and pepper

Veal Striploin

  • 1 1/2 lb veal strip

Marinade

  • 1 cup cilantro
  • 2 cloves garlic
  • 1 whole serrano
  • 1/4 cup soy sauce
  • 1/4 cup onion
  • 1/3 cup olive oil

Veal Stock (1st round)

  • 1 whole rack of veal saddle bones cut in half (by a butcher or saw)
  • 2 whole onions large chopped
  • 2 whole leeks large chopped
  • 4 whole carrots large chopped
  • 4 stalks celery large chopped
  • 1 whole garlic bulb cut in half
  • 2 whole bay leaves
  • 1 sprig rosemary
  • 2 gal water

Veal Stock - Demi Glace (2nd round)

  • 1 whole onion large chopped
  • 1 whole leek chopped
  • 2 whole carrots large chopped
  • 2 stalks celery large chopped
  • 3 tbsp olive oil
  • 1/2-1 bottle red wine
  • 1 gal veal stock
  • 2 tbsp corn starch plus 2 tbsp cold water (slurry)
  • 1 salt to taste

Sunchokes

  • 1 lb sunchoke confit
  • 1 cup sunchoke puree

Garnish

  • 1/4 cup nasturtium
  • 1 tbsp rosemary flowers

Nutritional information

Calories: 568kcalCarbohydrates: 31gProtein: 59gFat: 19gSaturated Fat: 7gCholesterol: 189mgSodium: 3531mgPotassium: 2223mgFiber: 3gSugar: 16gVitamin A: 605IUVitamin C: 4mgCalcium: 255mgIron: 6mg
Prep Time 1 hr
Cook Time 1 hr 55 mins
Total Time 2 hrs 55 mins
Servings 8 people

How to make veal stock

  • First you want to remove the strip loin and the tenderloin away from the veal saddle. When I cut the strip and tenderloin off the saddle and took the extra fat off I was left with roughly one 3 bone rack of ribs.
    Because I originally bought 2 saddles and used one for another recipe I ended up have another 3 bone rack of ribs. I used the 3 bone rack of ribs for the preparation below. Now for the stock you want to take your two pieces of saddle bones and place them on a sheet pan.
    Then drizzle the vegetables lightly with oil and place them on the pan with the bones. Place the sheet pan in a preheated 375 degree oven. You want to roast everything for 45 minutes to an hour stirring occasionally so things don’t burn. You want a deep roasted color not only on the bones but also the vegetables.
    Take the pan out of the oven and drain off any excess fat, then place the pan on top of your gas stovetop. Turn the heat on the gas burner on medium and add 2 cups of water to the pan. Using a spatula, scrape the bottom of the pan so all the brown pan drippings or bits stuck on the bottom of the pan release from the pan.
    Then pour everything into a large stock pot. Add the water and the herbs and bring to a boil. Turn down to a simmer until there is only half the amount of water left in the stock pot. Then strain out the veal stock and discard all the contents. Save a little for the ribs.

How to make demi glace (2nd round)

  • In another saucepan add oil, onion, leeks, carrots, and celery. Cook for 20 minutes roughly until all the vegetables have gotten a deep brown caramelized color (not black or burned). Then add the red wine and bring to a boil.
    Reduce the wine by half and then add the veal stock. Bring it to a boil and then turn down to a simmer. You want to reduce this sauce by at least half if not a little more. When the sauce has reduce by half add some salt and the cornstarch slurry.
    Continue to cook the sauce another 10 minutes. At this point the sauce should have a deep, dark, rich flavor. It should coat your spoon when you try the sauce. Season with salt (and pepper if you want. Here you could add all kinds of things to add more flavor, butter, herbs, splash of vinegar, capers, etc…..). Set aside and keep warm.

How to make veal ribs

  • Season with salt and pepper and place in a small hot sauce pot with 1 tbsp of oil. Sear the ribs on both sides for 4 minutes. Then add veal stock and cover with a lid. Cook for 45 minutes and then add mustard, molasses, black pepper. Continue to cook the ribs for another 45 minutes or until they are tender and falling off the bone. Set aside and keep warm.

How to make veal meatballs

  • I took some of the scrap meat from cleaning two whole veal saddles and place it through a cold meat grinder. First using the big dye for the meat grinder and then running it again the second time through a smaller dye.
    Then add all the other ingredients and season well. When you are making any kind of forcemeat you always want to check the seasoning. To do this you want to take a small saute pan and just cook a small piece of the meat.
    Cook for 2-3 minutes on each side. Then take our and taste your meatball or sausage. Here you want to adjust the seasoning. Does it need more salt? more spice? more cheese? more herbs? etc…
    Adjust your meatballs and then using a small ice cream scoop, scoop out meatballs and place them on sheet pan. Place in a 375 degree oven for 20-23 minutes or until just done. Take out and keep warm.

For the veal striploin

  • Place cilantro, garlic, shallot, serrano, soy, oil in a vitamix and puree until smooth. Place your veal strip pieces into a plastic bag and pour the marinade overtop. Allow to marinate at least 2 hours up to overnight.

How to marinate Veal Tenderloin

  • In a plastic bag add your tenderloin and 3 tbsp of chimichurri. Allow to marinate at least an hour. 

How to cook veal

  • Take both the strip and tenderloins and place on a sheet pan lined with parchment paper. Season them both with salt and take out to your grill. Grill both pieces of meat turning the meat every 1 minute on each side.
    You want to grill them for 7-9 minutes turning them every minute. Then take off and allow to rest. Take 4 of your confit sunchokes and slice them 1/8 thick. Place the sliced on top of the veal meatballs and place them back in the oven for 5 minutes just to make sure they are hot.
    Meanwhile place both the strip and tenderloin in the oven or grill just for 1-2 minutes to heat up. Then take off the heat. Place a spoonful of the sunchoke puree down on the plate.
    Take one of the confit sunchokes that aren’t sliced and place next to the puree. Add a nasturtium on top. Take one of the ribs out of the molasses glaze and cut off one bone. Spoon a little glaze over the rib and place next to the puree. Take both your strip and tenderloin and slice one nice piece of each and place on the plate.
    Then take your meatball out of the oven and place with one of the sunchoke slices on top. Add rosemary flowers on top of the sliced sunchoke. Then take your sauce and spoon in the middle of the plate. Serve and enjoy this multi preparation of veal!
    Veal recipe steak with ribs and Sunchoke



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