Veal Crepinettes with Green Apple Vinaigrette, Beans and Braised Cabbage
Makes 6-8 Servings
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WINE PAIRING | |
|---|---|---|
| White Bordeaux | ||
Crepinettes are essentially homemade sausage formed into patties and wrapped in a layer of caul fat. The caul fat holds the meat together while cooking as a casing would, while melting into the surface of the meat to help keep it moist. In this recipe we’ve paired veal crepinettes with a bright green apple vinaigrette and tangy-sweet braised cabbage.
INGREDIENTS
- Veal Crepinettes:
- 3lbs Grass-Fed Veal Chuck Roll
- 1 cup Fresh Mixed Herbs (we used mint, parsley & chives)
- ½ cup Heavy Cream
- 2 tsp Salt
- Pork Caul Fat
- Green Apple Vinaigrette:
- 1/2 Green Apple, cored & peeled
- Stems from 1 bunch of Fresh Parsley (hold the leaves & twist the stems off)
- 1 tsp Dijon Mustard
- ½ cup Extra Virgin Olive Oil
- Juice of 1 Lemon
- ¼ tsp Salt
- Braised Cabbage:
- 1 cup thinly chopped Frisee (could substitute Chicory)
- 2 tbsp Duck Fat (could substitute oil, butter or bacon fat)
- 1 tbsp minced Shallot
- 8 cups thickly shredded Red Cabbage
- 2 tbsp Honey Wine Vinegar
- 1 cup Chicken Stock
- Black Pepper
- 4 cups Cooked Beans (we used Appaloosa Beans)
DIRECTIONS
1a
Make the Braised Cabbage: Heat the duck fat (or your fat of choice) in a large frying pan or cast iron skillet over medium-high heat. Add the minced shallot and a pinch of salt. Saute for a minute.
1b
Add the red cabbage, the honey wine vinegar and a generous amount of cracked black pepper. Saute the cabbage just until it starts to wilt.
1c
Add the chicken stock, bring the mixture to a simmer, then reduce the heat to low and cover the pan.
1d
Once the cabbage has been simmering for about 20 minutes, add the frisee & remove the pan from the heat.
2
Cut the chuck roll into large cubes and partially freeze them.
3
Blend together the vinaigrette ingredients. If you want the color to be more green, add some parsley leaves.
4
Put the cubes of veal in a food processor with the herbs, cream and salt. Pulse until the meat is chopped to a sausage-grind-esque consistency.
5
Form the meat into wide, flat patties & wrap each in a layer of caul fat.
6
Sear the crepinettes seam-side down, then flip when necessary and continue to cook until they’re cooked through.
7
Mix ¼ cup of the vinaigrette into the beans, then season them to taste.
8
Put some of the beans on each plate. Add a serving of the braised cabbage. Top with the crepinettes. Drizzle the crepinettes with the green apple vinaigrette.
9
Garnish, if desired, with extra frisee and/or creatively cut green apple pieces.