Honey lacquered veal breasts
Here is a recipe to cook lacquered veal breast with honey. Ideal for a dinner with family or friends.
1. Preheat oven to 210°C (th. 7). In an ovenproof pot, with 1 teaspoon of oil and 20 g of butter, brown 1 kg of veal breast for 10 minutes on all sides. Remove the meat and set aside.
2. Discard the fat and clean the pot. Peel and chop 2 onions. Peel 2 carrots and cut into small cubes. Sweat the whole ingredients for 5 minutes in a pan with 1 teaspoon of oil and 20 g of butter.
3. Pour in 40 g of honey and let caramelize for 5 minutes. Add 1 teaspoon of 5-pepper blend, salt, pepper, mix well and deglaze with 15 cl of white wine.
4. Put the meat back in the pot, pour 25 cl of water and bring to a boil. Cover and bake for 1 hour 10 minutes. Make sure that the juice does not evaporate too quickly, if necessary add 10 cl of water. At the end of cooking, the juice should be syrupy.
5. Place the pot under the grill to 210°C (th. 7) and baste the meat every 30 seconds with the syrup. If it is too thin, reduce it over low heat in a small saucepan.
Our cooking tip: Serve with mashed carrot puree or onion confit.
Photo credit: Sucré Salé
