- clarified butter to fry
- 1 dl meat bouillon
- 1 onion, finely chopped
- 2 tbsp. butter
- 1 bunch parsley, finely chopped
- 2 clove of garlic, finely chopped
- 2 dl white wine
- 1.75 tsp. salt
- 2.2 kg roast veal (e.g. neck)
- 0.5 dl Grand Marnier
- 300 g soft dried apricots, coarsely chopped
- 5 slices toast bread, without crust, cut into small cubes
- 2 tbsp. thyme leaves, finely chopped
- 5 black peppercorns, crushed
- 1.75 litre water
- 400 g coarsely ground cornmeal (Polenta Bramata)
Ask the butcher to cut the meat for stuffing so that it forms a large, approx. 3 cm thick rectangle.
Mix the dried apricots with the Grand Marnier, cover and marinate for about 20 mins. Heat the butter in a frying pan, toast the bread cubes until golden brown, remove. Add a little butter if necessary, sauté the onion, garlic and thyme. Add the dried apricots, season, sauté for approx. 5 mins., allow to cool in a large bowl. Stir in the parsley and croutons. Lay the meat flat, salt, and top with the filling. Roll up from a narrow end, tie with cooking string.
Cook: Heat the clarified butter in the casserole dish. Salt the meat, brown for approx. 10 mins., only turning when a crust has formed. Pour in the white wine, stock and Grand Marnier. Cover the meat and cook in the lower half of an oven preheated to 180°C for about 1 1/2 hours, spooning over the liquid from time to time. Remove the meat, cover and leave to stand for approx. 10 mins. before carving. Strain the cooking liquid into a small pan, bring to the boil and reduce to half the amount.
Bring the water to the boil with the butter, add salt. Stir in the sweetcorn, simmer for about an hour over a very low heat, stirring occasionally, to form a thick paste. Shape into balls using an ice cream scoop.
- 2h 30 Preparation/cooking time: ca. 60m + Stew in the oven: ca. 90m
- Servings For 8 people
- Nutrition 695 Kcal