2 preparations of veal, spicy pointed cabbage and port sauce

Name: 2 preparations of veal, spicy pointed cabbage and port sauce
Ingredients: 1 kg Braised veal blade; 1.2000000000000002 kg veal entrecote vitender; 2 mustard Limburg coarse and mild; 250 g braised Brussels sprouts; 500 g classic mashed potatoes; 1 units.items pointed cabbage; 500 ml jus port blackberry prem n.52; 1 l veal jus knorr professional; 2 jonnie boer curry madras

2 preparations of veal, spicy pointed cabbage with a blackcurrant port sauce.

This recipe is for 10 people and was served during the Chef's Table at HANOS Hengelo on December 10, 2022.

Ingredients

1kgBraised veal blade

1.2000000000000002kgveal entrecote vitender

2mustard Limburg coarse and mild

250gbraised Brussels sprouts

500gclassic mashed potatoes

1units.itemspointed cabbage

500mljus port blackberry prem n.52

1lveal jus knorr professional

2jonnie boer curry madras

Preparation

Cut the veal blade into 10 slices and place them in an oven dish.
Pour the veal jus over them and cover with aluminum foil. Heat in the oven at 130 degrees.
Fry the piece of veal entrecote in butter until golden brown and season with salt and pepper.
Cook in the oven until a core temperature of 52 degrees is reached.
Remove the meat from the oven and let it rest under aluminum foil.
Cut the pointed cabbage into thin strips and sauté in a large pan with some butter. Season with salt, pepper, and 2 tablespoons of curry madras. Stew slowly over low heat until tender.
Mix the mashed potatoes with the mustard and heat.
Brown the Brussels sprouts in some butter and season with salt and pepper.
Heat the jus in a small pan.
Assemble the dish. Spoon some pointed cabbage in the center of the plate. Add some mashed potatoes next to it. Place a slice of blade on the cabbage. Cut the entrecote into thin slices and place on the blade. Spoon some sprouts around and pour some port jus over.