- Fantastic end of winter, beginning of spring dish. The recipe is inspired by Leg of Veal Pot-au-feu by Pierre Gagnaire.
For the stock and veal
1 large, boneless hind leg of veal ( about 500g)
1 bouquet garni
2 onions chopped
6 carrots chopped
3 leeks (whites only)
2 sticks celery
2 star anises
To finish the meat:
2 tbsp butter for finishing the meat
250 ml good quality Riesling wine
For the sweet potato puree
2 medium sweet potatoes
1-2 tbsp of butter
For the red cabbage
2 tbsp of butter
1/2 of red cabbage, finally sliced
50 ml sherry vinegar
8 small gherkins, finally diced
3 tbsp capers
1 large, ripe pear, finally diced
- Place the leg of veal and garnish in a big pot or casserole and cover it with water. Add salt and bring it to the boil. When the liquid starts to boil remove the froth from the top, reduce the heat and leave to simmer gently for about 1,5 hours. Remove the meat and strain the stock.
- Cook the sweet potato in stock of veal. When cooked, smashed to receive a puree (by adding some butter if needed).
- While your sweet potato are cooking prepare the cabbage. Warm up the vinegar. Place the cabbage on the frying pan and pour the vinegar over it. Add the butter, gherkins, capers and fry quickly (2-3 min), stirring constantly. Cabbage should remain crunchy and have a lovely, vivid purple colour. Add pear and serve.
- Cut the meat into slices. Melt the butter in deep frying pan, add meat. Drizzle with Riesling, bring it to the boil while splashing the meat with the liquid.