Ingredients for 4 people
- 1 milk-fed veal weighing 600 g to 700 g
- spices of your choice (for seasoning)
- 300 g soft wheat
- 600 ml water or broth
- 600 ml milk
- mustard
- sour cream
- salt, pepper
Possible :
- 2 red onions, peeled and chopped
- 600 gr various mushrooms, clean
- 1 knob butter
Preparation
For cooking, there are three options.
1. Sous vide in a low temperature cooker (60°C): ask the butcher to cook sous vide. Allow 1 hour of cooking per centimeter of roast thickness. For example, if the thickness is 6 centimeters, calculate 6 hours. Roasts cooked this way can be saved for cooking later, or even the next day, by removing them from the bag and reheating and grilling in a pan before serving.
2. In the oven, at low temperature (80°C): in a casserole dish, brown the roast on all sides, over high heat, with a little oil. Moisten the casserole with 100 milliliters of stock, season then put the roast back into the casserole and place in the oven at 80°C (fan). Water regularly. For pink roast, the center temperature of the meat should be 50°C. This may take 1.5 to 2 hours.
3. In the oven, marinated and roasted: marinate the meat for a few hours, in a mixture of garlic, lemon zest, thyme, salt, pepper and olive oil. Bake the roast at 180°C (fan) for 20 to 30 minutes, so that the meat is more or less cooked through. Let stand for 20 minutes before cutting.
Preparation of risotto: the day before, put the wheat to swell in water. On the big day, pour the oats into a saucepan, along with the water (or stock) and milk. Bring to a boil, reduce heat, cover and let cook and swell for about 25 minutes. At the end of cooking, add a few spoons of crème fraîche and mustard (to taste), salt and pepper.
While the oats are cooking, you can also brown some mushrooms with a little butter and chopped shallots.
