THE RED-LACQUER VEAL

(Our Play on Veal Marengo)

THE RED-LACQUER VEAL

Ingredients: 500g Veal or Chicken (cubed), 1 Onion (diced), 2 cloves Garlic, 200g Mushrooms, 1 tsp Smoked paprika, 1 tsp Black pepper, 400g Tomato passata, 100ml White wine, 50ml Chicken stock...

Ingredients

  • 500g Veal or Chicken (cubed)
  • 1 Onion (diced)
  • 2 cloves Garlic
  • 200g Mushrooms
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 400g Tomato passata
  • 100ml White wine
  • 50ml Chicken stock

Cooking Method

  1. The Scorch Sear the meat on maximum heat until dark and charred; remove.
  2. The Architect Fry onion and mushrooms in the same pan until the moisture is gone.
  3. The Bloom Add garlic and spices with a 30ml splash of wine to release the aromatics.
  4. The Swell Add passata and stock; return meat. Simmer uncovered for 25 minutes until the sauce is a thick lacquer.
  5. The Final Flourish Top with raw fresh parsley and extra virgin olive oil.

Cuisine: French

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