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Post by smokey on Feb 23, 2015 19:36:53 GMT 10
Following on with my love hate relationship with veal. I figured to keep things Gentle and layer flavour rather than throw everything in the mix. First up was a simple brine of buttermilk and sage. Required salt and a scratch of pepper.   I did add a young poblano as it's also a mild flavour. I made this brine of buttermilk up to one litre by adding 400 ml of water then into the bag overnight and then some.  The idea is to keep the meat light and wrap it with another level of flavour during the cooking. TBC |
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Post by Gus65 on Feb 24, 2015 10:40:44 GMT 10
That looks interesting. Does the veal need the tenderising of the buttermilk or is just for flavour?
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Post by smokey on Feb 24, 2015 11:51:29 GMT 10
being a coles buy Im not taking chances. I want it to be tender like as if it was done in a dutch oven with liquid. The buttermilk does add flavour a little but it's the lighter texture without turning it to mush Im after. I intend to give it a light rub, Then wrap in bacon or coppa then bake in the Komado on a roast rack fork sitting in a pan with roast veg. Then serve with a chicken gravy using 99x spice and flour in the drippings. Kind of like KFC gravy over roast veal and veg and peas. Also a take on the Saltimbucca theme I've reciently fallen in love with. That's the idea anyway  Wrapping with bacon or coppa should help steam it and give the French or duch oven roast feel to the actual meat Im after. I'm not really looking for a dark Barky kind of finish. |
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Post by chrisg on Feb 24, 2015 14:47:29 GMT 10
Interesting indeed, really must give this buttermilk thing a go. Bacon always works well with veal, especially when as mentioned in another thread it's not really veal but very young beef that has not a lot of flavour. I've not cooked veal for a long time but this has me contemplating it Cheers |
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Post by smokey on Feb 24, 2015 18:55:06 GMT 10
heaps of pics and it tasted great. But I can't lie, This meat was the toughest son of a gun I think I've ever had. Damn it had some issues. On the upside, my plan worked. I will try on another cut as I don't think blade is any good other than jerky.  Above is out of the brine, Note the colour.  Rubbed with marjoram and wrapped in bacon. Spuds rubbed in EVOO and a little spicy rub, Lawreys spice salt in this case.  Cooked and looking ok   Made the best gravy, Just flour and water was enough from these drippings.  Plated up my eldest,, who is a lefty Shame on coles for selling such terrible meat It could never have been a roast and should have been sliced and beaten out with a mallet. Buttermilk didn't break this one. But it did improve it |
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