Oven-braised veal with Pommeau garnished with apples and celery

Recipe by Isabelle Plunion

ingredients

Serves 4 people :

12 kg veal on the bone (shank, rib)
Aro­mat­ic season­ing: 1 onion, 2 gar­lic cloves, 1 fresh stick of celery,
1 bay leaf, a few sage leaves
20 g butter
Olive oil
20 cl Pommeau de Normandie
1l chick­en stock, using 2 organ­ic stock cubes
1 celeriac
4 apples
A dash of lem­on juice

Pre­heat the oven to 200°C. Chop up the onion, the gar­lic cloves and the stick of cel­ery. Set aside 10 leaves of cel­ery. Melt the but­ter in an oven­proof cas­ser­ole dish, dust the pieces of meat with flour and brown them in the but­ter, turn­ing them over fre­quently. Remove the meat, wipe the cas­ser­ole dish, add the olive oil and sauté the aro­mat­ic herbs, add the veal pieces, sea­son with salt and pep­per and then add the Pommeau and leave to reduce.

Pour over the hot chick­en stock, cov­er and cook in the oven for 90 minutes.

Peel the celeri­ac and cut into 2cm cubes. After an hour in the oven, turn down the tem­per­at­ure to 160°C and add the celeri­ac, cov­er the cas­ser­ole dish and con­tin­ue cook­ing in the oven. Cut three unpeeled apples into cubes of the same size and add them to the cas­ser­ole dish and con­tin­ue cook­ing, covered, for the last 15 minutes. Chop up 10 cel­ery leaves, peel and cut the last apple into small cubes and mix this with the cel­ery adding a squeeze of lem­on juice.

Set aside. Serve topped with raw chopped apple/celery garnish.

To visit this website, you must be of legal age to purchase or consume alcohol. If there is no such legislation in your country, you must be at least 18 years old.

We use cookies to identify and track the visitors to our website. By visiting this website, you agree to the use of cookies under the conditions set out in our privacy policy.

The abuse of alcohol is dangerous for your health, you must drink responsibly.