Veal Chop braised with chestnut cream

Veal Chop braised with chestnut cream
  • 400 g of Veal Chop
  • 1 carrot
  • 1 rib of celery
  • 2 onions
  • 1 sprig of rosemary
  • 2 stalks of parsley
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • extra virgin olive oil
  • salt
  • pepper

Wash Veal Chop, then put it in a pot and cover with cold water, add all the vegetables and herbs, put on heat and bring to a light boil, and cook for about 2 hours total. When it is very soft, turn off the heat and let cool in cooking liquid.

Drain the cold head now and cut into cubes Heat a little oil in a frying pan and fry the cubes of meat for a few minutes, then add the two vinegars, and reduce the liquid until you will not be completely iced cubes. Remove from heat and set aside in warm.

Prepare the chestnut cream: Melt the butter in a saucepan, add the brunoise vegetables and cook for 3 minutes. Add the chestnuts and flour, mixing, toast them lightly, and deglaze with the port, stirring with a whisk, add the milk and broth. Season with salt and pepper and simmer for 3-4 minutes.

Pour into individual dishes two tablespoons of cream of chestnuts, dispose yourself head over a few cubes, seasoning with a tablespoon of its juice, and serve.


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