Veal on a spoon with curry sauce and vegetables
Chef José Avillez won two Michelin stars for this recipe for veal with curry sauce. It's no wonder, every bite is truly an otherworldly experience.
Ingredients · Servings For 4–6 people
- 800 g veal
- 100 g onions
- 100 g leeks
- 8 whole peppercorns
- 4 pcs bay leaves
- 2 sprigs thyme
- 4 cloves garlic
- 100 ml white wine
- 2 pcs onion
- 3 cloves garlic
- 30 g lemongrass
- 70 g red pepper
- 2 pcs apple
- 40 g ginger (fresh)
- 10 g curry powder
- 7 g red curry paste
- 200 ml milk
- 200 g coconut milk
- 40 g fresh coriander
- 150 g red onion
- 200 g carrots
- 150 g cuketa
- 100 g sugar snap peas
- 50 g red onion
- 50g apple
Method · 1 h 30 min
- First, marinate the veal cheeks in a marinade of black pepper, bay leaf, thyme, garlic and white wine. Let the meat sit in the refrigerator for 24 hours.
- Heat a little olive oil in a non-stick pan, add the well-drained and dried veal cheeks (reserve the marinade), fry them until they change color on all sides and are sealed, remove and set aside.
- In a saucepan, fry the onion and leek in a little olive oil, then add the veal cheeks and a little marinade. Cover and simmer over low heat for 3-4 hours until the meat is completely tender.
- For the curry sauce, fry the onion, garlic, lemongrass (whole but crushed), peppers, apples and ginger in a little olive oil. Add the curry spice Madras red curry paste and both milks. Mix well and cook uncovered. When the vegetables and apples are cooked enough, remove the ginger and lemongrass, add the coriander and mix. Season to taste and set aside.
- In a non-stick pan, fry the red onion in a little olive oil. After about a minute of frying, add the carrots and a pinch of salt. Fry for a while longer, mix well and add the zucchini. Finally, add the sugar snap peas and a little olive oil or salt to taste. Mix everything well.
- For the salad, combine the red onion, apple, and cilantro in a bowl. Drizzle with a little olive oil and lemon juice and toss well.
- Divide the vegetables between plates and place the cheeks on top. Pour the curry sauce over them and top with a little salad. Serve with Thai rice.