Braised and glazed rump cap
The veal is gently cooked, then glazed with a reduction of broth and syrup. The reduction can be bound with starch as required.
Makes 2kg.
Allergens and dietary requirements
- Sulphite
Ingredients
500
g
bone marrow2
onions2
carrots2
leeks2
kg
veal tail, cut into pieces500
ml
red wine3
l
water15
ml
as needed
starchas needed
salt and pepper