less than 30 mins
over 2 hours
- 4 tbsp olive oil
- 2kg/4lb 8oz boneless rose veal breast
- 50g/1¾oz lard, preferably organic
- 4 red onions, sliced
- few sprigs fresh rosemary
- 2 bay leaves
- 1 head garlic, broken into cloves
- 150ml/5fl oz dry white wine
- 250ml/9fl oz veal or beef stock
- 1 white cabbage, finely shredded
- 25g/1oz butter
- 100g/3½oz pancetta, diced
- 1 garlic clove, finely chopped
- 1 onion, thinly sliced
- 1 tbsp caraway seeds
- 100ml/3½fl oz champagne vinegar
- 1 tbsp flatleaf parsley, finely chopped
- 1–2 tarragon sprigs, finely chopped
- salt and freshly ground black pepper
Preheat the oven to 180C/160C Fan/Gas 4.
Heat the oil in a lidded, ovenproof pot. Season the veal and sear in the pan.
Spread the veal with the lard, add the red onions, herbs and garlic and pour in the white wine. Bubble until the volume is reduced by half. Add the stock, put on the lid and bake for 1–2 hours until, or soft and golden.
Once the veal is cooked, blanch the cabbage in boiling salted water for a few minutes, until softened. Drain and set aside.
Melt the butter in a frying pan and sauté the pancetta, garlic and onion until soft and golden. Add the caraway seeds and stir in the cabbage. Pour in the vinegar, stir in the parsley and tarragon and season with salt and pepper.
Thinly slice the veal and serve with the cabbage.