Скачать или смотреть This VEAL CHOP is an Elite Sunday Lunch | Thomas Straker

This is a proper Italian style Sunday dinner—juicy veal T-bone with simple ingredients and easy-to-follow steps, you'll get incredible flavour without the fuss. Whether you're cooking for family, friends, or just treating yourself, this meal is all about good food done right. Let’s get cooking.

INGREDIENTS
1 Veal T-bone
1 (Big) Potato
2 Peppers
2 Long Shallots
2 Cloves of Garlic
4 Tsp Chicken stock
20g Unsalted Butter
1 Lemon
Thyme
Sage
Rosemary
2 Anchovies
Olive Oil
Finely Chopped Chives
2 Tbsp Creme Fraiche
1 Tbsp Mustard

METHOD
Chapter 1
Char the peppers on an open flame until the skin is burned. Whilst the peppers are charring, peel, then thinly slice your potatoes on a mandolin. Wash the potatoes in cold water to remove some of the starch, then boil the potato slices for 3 minutes. Whilst the potatoes are boiling, peel and thinly slice the shallots and garlic. Peel the burned skin from the peppers and chop into thin strips, then, when the potatoes are finished and have cooled, put everything in a bowl with oil and a healthy pinch of cracked black pepper and a couple of sprigs of rosemary. Stack these friends in a small pan, add the chicken stock, and put under a medium hot grill for half an hour before covering. Whilst those flavours are getting chummy, get to work on the chop.

Chapter 2
Salt and oil the T-Bone, then blast it all over on the hottest part of your barbie until you’ve got a great brown crust. Move the chop down to a medium-low heat to cook it through.

Chapter 3
Whilst that’s happening, melt the butter on high heat and chuck 2 strips of lemon peel, and a few sprigs of thyme, sage, and rosemary. Brown butter is my right-hand man when cooking meat; he's my go-to cheat code for juicy deliciousness. Cook the butter away until it’s, you guessed it, brown, and chuck in the anchovies.

Chapter 4
Make a quick sauce by mixing the creme fraiche, mustard, finely chopped chives, and a sprinkle of zest from the lemon. After about 8 minutes on the grill, take the veal off and baste it in the butter. Rest it for about 10 minutes whilst you make a quick sauce by mixing the creme fraiche, mustard, finely chopped chives, and a sprinkle of zest from the lemon.

Chapter 5
Flash the veal just before serving. Carve the top loin and the tenderloin off the bone and slice each thickly.

TIMESTAMPS
00:00 - Intro
01:57 - Get this Potato Dish Cooking, OK
11:19 - The Veal Chop
14:07 - Brown Butter
16:55 - The Sauce
18:14 - Assembly

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