Ingredients for 4 people :<\/p>\n
<\/p>\n
1kg Corsican veal<\/p>\n
1 yellow onion<\/p>\n
2 garlic cloves<\/p>\n
1 sprig sage<\/p>\n
2 sprigs rosemary<\/p>\n
1 sprig verbena<\/p>\n
10 cl Corsican verbena liqueur<\/p>\n
Organic Corsican lemon peel (with zester)<\/p>\n
Corsican olive oil<\/p>\n
Chicken broth made the day before or Ariake brand<\/p>\n
\u00bd celeriac<\/p>\n
1 cac Alta Rocca honey or Corsican PDO honey<\/p>\n
200g cooled chestnut or corn polenta<\/p>\n
Capers<\/p>\n
Salt<\/p>\n
Pepper<\/p>\n
<\/p>\n
Saut\u00e9 of veal :<\/p>\n
Cut the veal into large 7-8 cm cubes. Season the meat with coarse salt. In a cast-iron frying pan or casserole, over high heat, add a drizzle of olive oil and place the meat cubes in the oil to sear.<\/p>\n
Wait for a crust to form on the cubes, then stir in the coarsely chopped onion and garlic and sweat.<\/p>\n
Add herbs, deglaze with verbena liqueur and flamb\u00e9. Drizzle with poultry stock. Let heat up. Pour the contents of the saut\u00e9 pan into an earthenware dish with a tight-fitting lid, and place in the oven on a convection heat setting for 2 hours at 180\u00b0C (or leave in a cast-iron casserole dish and place in the oven).<\/p>\n
Celery mirepoix :<\/p>\n
Cut celeriac into 3cm cubes. Take advantage of the oven in which the veal saut\u00e9 is cooking and place the celery in the oven for 30 minutes with a little oil, herbs, honey and a pinch of coarse salt. Stir halfway through cooking. To color the celery well, place it at the top of the oven on grill mode at the end of cooking (3min).<\/p>\n
Polenta fries :<\/p>\n
Cut the polenta into French fries approximately 8 cm long and 3 cm wide. Brown sticks in rosemary-scented olive oil. Place on absorbent paper to remove excess oil.<\/p>\n
Season with salt and pepper.<\/p>\n
Reduced juice :<\/p>\n
The meat juices produced during cooking can be served as is, or reduced by boiling in a saucepan.<\/p>\n
Serve and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients for 4 people : 1kg Corsican veal 1 yellow onion 2 garlic cloves 1 sprig sage 2 sprigs rosemary 1 sprig verbena 10 cl Corsican verbena liqueur Organic Corsican lemon peel (with zester) Corsican olive oil Chicken broth made the day before or Ariake brand \u00bd celeriac 1 cac Alta Rocca honey or […]<\/p>\n","protected":false},"author":16,"featured_media":101887,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[200,204],"tags":[],"class_list":["post-104840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-address-book","category-recipe-notebook"],"yoast_head":"\n