6 Brussels sprouts, trimmed, halved
2 tbs olive oil
800g veal loin
1 tbs olive oil
2 eschallots, chopped
2 sticks celery, chopped
1 carrot, chopped
1 leek, chopped
2 cloves garlic, crushed
250ml red wine (we used Cabernet Sauvignon)
300ml premium quality veal stock (we made our own)
2 tbs mustard fruits
1 Bay leaf
1 bunch thyme
100g butter, cubed
4 veal sweetbreads, membrane removed, sinew trimmed, soaked in cold water for 2 hours or overnight
seasoned plain flour, for dusting
2 tbs olive oil
4 sprigs thyme
ROASTED BONE MARROW
1 eschallot, finely chopped
2 tsp finely chopped thyme
2 tsp finely chopped parsley
2 tsp finely grated lemon zest
2 slices brioche, processed to form crumbs
4 x 8cm lengths bone marrow
1. To make jus, heat oil in a saucepan over medium heat. Cook eschallots, celery, carrot, leek and garlic until soft. Add wine. Simmer until reduced by two thirds.
2. Add stock, mustard fruits and herbs. Simmer until thickened and slightly reduced. Strain and return to pan. Whisk in butter a cube at a time until smooth and emulsified. Season. Before serving, whisk in any juices from veal or marrow.
3. Cook sprouts in a saucepan of boiling salted water until tender. Drain.
4. Melt butter in a frying pan over medium heat. Cook sprouts until lightly caramelised. Season.
5. Cook sweetbreads in a saucepan of boiling salted water for 1 minute. Drain and transfer to a bowl of ice water. Drain.
6. Remove any remaining pieces of sinew or membrane from cooled sweetbreads. Cut in half and set aside.
7. Preheat oven to 200C.
8. To prepare bone marrow, melt butter in a frying pan over medium heat. Cook eschallot until soft but not coloured. Stir in herbs and zest. Stir in brioche crumbs. Cook, stirring, until crumbs are golden brown and crisp. Season.
9. Place bone marrow on an oven tray.
10. Heat oil in a frying pan over medium-high heat. Season veal loin all over and cook, turning, until browned all over and seared. Transfer to an oven tray.
11. Transfer bone marrow and seared veal to the oven and roast for about 10-15 minutes or until marrow is soft and melting and internal temperature of veal is 55-60C.
12. To finish cooking sweetbreads, dust them with seasoned flour.
13. Heat oil in a frying pan over medium heat. Add sweetbreads and cook, turning occasionally, until golden brown. Add butter and thyme to pan and baste sweetbreads with melted butter.
14. Serve sliced veal with sweetbreads, bone marrow sprinkled with crumb mixture, Brussels sprouts and jus.
• Exact cooking time of veal will depend on a thickness and size of loin. Use a meat thermometer (available from the supermarket) to guarantee a perfect result.
• Order bone marrow and sweetbreads from your local butcher.
• This recipe has been tested.