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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 27 - Marcus Wareing's Braised Veal


Marcus Wareing's Braised Veal 

 

Smoked Confit Garlic

1 head garlic, broken into cloves

500ml light tasting olive oil

 

Meat Brine

500ml red wine

500ml water

50g treacle

35g cooking salt

8 white peppercorns

8 coriander seeds

8 fennel seeds

1/2 head garlic, halved

2 sprigs rosemary

2 sprigs thyme

4g liquid smoke

 

Veal Loin

1 veal loin, separated from ribs, cleaned and trussed, meat trimmings reserved

40g butter, diced

1 tbsp vegetable oil

2 cloves garlic, peeled and crushed

1 sprig thyme

sea salt and pepper, to taste

 

Veal Braise

1 veal rib, cap on

75g butter

1 tbsp olive oil

2 stalks celery, roughly chopped

2 carrots, roughly chopped

1 head garlic, cut in 1/2

1 brown onion, roughly chopped

3 sprigs rosemary

4 star anise

50g tomato paste

120g Worcestershire sauce

60g HP sauce

500ml red wine

1L veal stock

1L brown chicken stock

sea salt and pepper, to taste

 

Veal Kidney

1 veal kidney, in fat

2 sprigs thyme

50g butter

2 cloves garlic, peeled and crushed
sea salt and pepper, to taste

 

Onion Stock

2L white chicken stock

3 white onions, peeled and finely sliced

4 bay leaf

10 sprigs thyme

1/2 teaspoon white peppercorn

 

Milk Tuile

125g Philadelphia cream cheese

24g milk powder

35g icing sugar

45g egg whites

almonds in shell, de-shelled and finely sliced

canola spray

 

Black Garlic Puree

3 heads black garlic, peeled and washed

115g water

olive oil, to taste

sea salt, to taste

 

Almond Cream

220g flaked almonds

700g milk

Amaretto liquer, to taste

sea salt, to taste

 

Braised White Onion

2 large white onions, peeled, hearts removed and sliced wafer thin

110g butter

2L onion stock

3 bay leaf

1 clove garlic, peeled and crushed

4 whole cloves

sea salt, to taste

 

Mustard Sauce

1L reserved, strained veal braising liquor

10g butter

veal meat trimmings

1 shallot, peeled and sliced

1 clove garlic, peeled and sliced

85g brandy, plus more to taste

35g nectarine puree, or to taste

1 1/2 tablespoons whole grain mustard, or to taste

1 tablespoon finely diced kidney

finely chopped rosemary, to taste

 

Nectarine Segments

2 nectarines

1 tsp olive oil

1 tsp chardonnay vinegar

 

Garnish

whole almonds in shell, de-shelled and finely sliced

chick weed

 

  • Preheat one oven to 110C and one to 180C. Preheat sous vide machine to 68C.
  • To smoke the garlic for the confit, place cloves in a small glass bowl. Light a smoking gun, add smoke to the bowl and cover with plastic wrap to trap the smoke. Set aside to infuse.
  • To make the meat brine, place red wine, water, treacle, and cooking salt in a saucepan and bring to a boil over high heat.
  • Meanwhile, toast the white peppercorns, coriander and fennel seeds until fragrant. Transfer to a mortar and pestle and crush. Add to the boiling wine mixture. Remove mixture from heat. Add garlic, thyme, rosemary and liquid smoke and stir to combine. Transfer to a bowl and place in an ice bath to cool.
  • Meanwhile, transfer smoked garlic cloves to a small saucepan. Cover with light olive oil and set aside over very low heat to confit. Do not let olive oil boil.
  • Once brine is cool, place cleaned and trussed loin in the brine and set aside until needed.
  • Meanwhile, to make the veal braise, place the butter and oil in a large frypan set over high heat. Add veal rib, season and brown well. Remove veal from frypan and transfer to the pressure cooker.
  • Add the celery, carrot, garlic and onion to the frypan and colour well. Transfer to the pressure cooker.
  • Add remaining ingredients to the pressure cooker and pressure cook for 60 minutes. Release pressure then remove meat, reserving braising liquor and place in the blast chiller to firm up, about 5 minutes. Portion and set aside.
  • Strain reserved braising liquor. Set aside 1 litre strained liquor for making the mustard sauce. Place 500ml strained liquor in a saucepan and place over high heat to reduce to glaze-like consistency. Set aside.
  • Meanwhile, to prepare the veal kidney, remove the fat in one piece. Trim the kidney and remove membrane. Set aside, in the fridge, for roasting later.
  • Cut the fat into large pieces. Using the flat side of a meat mallet, flatten a piece of fat to around 5mm between 2 sheets of baking paper. Season fat and transfer to a vac pac bag. Add 1 thyme sprig, seal and poach in sous vide machine for 1hr 30 minutes. Remove from sous vide machine. Remove fat from bag and cut into pieces, reserving a little melted fat.
  • Place the fat pieces in a cool pan with a little of the reserved melted fat and set over low heat. Allow the fat to render down until crispy. Remove from pan and set aside.
  • To make the onion stock, place white chicken stock and half the onions in a saucepan and set over high heat. Bring to the boil, reduce heat and allow to simmer for 20 minutes. Remove from the heat and add the remaining onions, bay leaf, thyme and pepper. Allow to infuse for a further 45 minutes. Strain well and set aside.
  • Meanwhile, to make the milk tuile, beat the cream cheese until smooth. Sieve milk powder & icing sugar together. Add to beaten cream cheese and beat until combined. Lightly whisk the egg whites, add to mixture and stir to combine. Pass mixture through a sieve then transfer to the fridge to rest for 10 minutes.
  • Spread rested mixture onto a flat baking tray lined with a greased silpat ensuring it is of even thickness. Sprinkle with the finely sliced almonds. Bake in 110C oven, until pale, about 15 minutes. Remove from oven.
  • Preheat grill to 150C and place rack in the bottom of the oven away from the grill. Place baked tuile under the grill (on the bottom shelf) and bake until golden/caramel. Remove from oven, shape immediately, as desired and set aside.
  • To make the black garlic puree, place washed garlic and water in a saucepan and simmer over medium heat for 10 minutes. Remove from heat, and, using a hand blender, blitz to a smooth puree, adding olive oil and salt, to taste. Set aside, keeping warm.
  • To make the almond cream, place the flaked almonds on a baking tray and place in the 180C oven to bake until golden. Remove from oven and transfer to a small 2L saucepan, add 600g of the milk. Season with salt and allow to simmer over low heat until the nuts break down and soften and the milk has mostly absorbed. Remove from heat and transfer to a thermomix. Puree until very smooth, adding more milk, if required, to reach desired consistency. Finish with amaretto liquer, to taste and season. Pass through a fine sieve into a clean saucepan and set aside, keeping warm.
  • To make the braised white onion, melt 40g of the butter in a saucepan set over low heat. Add the sliced onions and season. Very slowly sweat the onions in the butter, ensuring the onions do not obtain colour. Once softened add 1/2 the onion stock and reduce slowly. Once almost evaporated add the remaining onion stock. Add the bay leaf, garlic and cloves. As the stock reduces add the remaining 70g butter to form an emulsion. Remove from heat and set aside, keeping warm.
  • To make the mustard sauce, melt butter in a small roasting pan set over high heat, using 2 elements if required to get enough heat. Add all veal trimmings to the butter and roast until well caramelised. Add the shallot and continue to roast. Add the garlic and 85g brandy and continue to cook until brandy is reduced to a glaze. Add the reserved, strained, veal braising stock and cook until reduced by around 2/3 and a good consistency and body is achieved. Strain into a clean saucepan. Add nectarine puree, mustard and fresh brandy, adjusting amounts, to taste, as necessary. Reduce heat to low, add the kidney and rosemary, ensuring that the sauce does not boil once the kidney has been added. Pour into a copper pot and set aside, keeping warm.
  • To roast the loin, place frypan over medium heat, add butter and oil. Remove veal loin portion from brine. Rinse with water, pat dry and season. Add to hot pan with garlic and thyme and fry until caramelised on both sides. Transfer to 180C oven to cook until medium rare, about another 6 minutes. Remove from oven and set aside to rest.
  • Place reserved, portioned braised veal in the reduced, glaze-like braising liquor and allow to gently re-heat.
  • To roast the reserved kidney, place the butter, garlic and remaining sprig of thyme in a frypan and set over medium heat. Add the kidney and fry for 1 minute. Transfer to the 180C oven and cook until caramelised, about another 2 minutes. Remove from oven and set aside, to rest.
  • To cook the nectarines, cut into segments. Place olive oil in a small frypan and set over medium high heat. Add nectarine segments, deglaze pan with vinegar and allow to cook until nectarines are lightly coloured. Remove from heat and set aside.
  • To serve, spread some black garlic puree on the serving plate. Cut roasted veal into portions. Add a piece of braised veal and a piece of roasted veal to the serving plate. Add a slice of roasted kidney and a spoonful of braised white onion. Remove smoked confit garlic cloves from the oil and add to the plate. Add nectarine segments and almond tuiles. Transfer the warm almond puree to a piping bag and pipe dots of puree on the plate. Add some pieces of crispy kidney fat. Sprinkle with finely sliced almonds and garnish with chick weed. Drizzle a little mustard sauce on the veal and serve remainder on the side in a copper pot.

Please note beef can be used in place of veal


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