🇫🇷 French

Veal Normande

Name: Veal Normande
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbsp Butter; 150 ml Heavy Cream; to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 1 tsp Black Peppercorns; 2 Bay Leaf; 500 ml Stock or Broth; 500 g Veal; 300 ml Apple Cider; 2 Apple

🇫🇷 French

Time does the work here: veal melts into a glossy braising liquid after a long, gentle simmer. 70 minutes of mostly hands-off cooking.

Prep 15 min Cook 55 min Serves 4 Hard

Ingredients

Butter2 tbsp
Heavy Cream150 ml
Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Black Peppercorns1 tsp
Bay Leaf2
Stock or Broth500 ml
Veal500 g
Apple Cider300 ml
Apple2

Optional extras

Tarragonhandful, to finish

Instructions

1
Brown the veal deeply in the Butter in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the black peppercorns.
3
Return the veal, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the veal yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Ma CÔTE DE VEAU A LA NORMANDE - Fondante, délicieuse, savoureuse sur Gourmandises TV · on YouTube