Poached rump of veal

Warm up with this hearty winter dish of tender veal on a bed of earthy lentils from Matt Tebbutt
By Matt Tebbutt
Poached rump of veal
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the veal

  • 1 kg rump of veal, boned and rolled
  • 1 tbsp olive oil
  • 1.5 litres veal stock, or water
  • 1 carrot, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 1 celery, stick, roughly chopped
  • 1 bay leaf
  • 1 tsp freshly ground black pepper
  • 1 bunch parsley, stalks
  • 50 g butter

For the lentils

  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 300 g Puy or Umbrian lentils
  • 500 ml stock, (vegetable, chicken, veal or beef) or water
  • 4 tomatoes
  • large handful herbs, such as chervil, tarragon and parsley, chopped

Tips and Suggestions

When buying veal look out for British rosé veal - it is raised to the highest welfare standards and is a natural by-product of the dairy industry. It's available in some supermarkets and butchers or online.

Method

1. For the veal: season the veal all over with sea salt and freshly ground black pepper. Heat the olive oil in a large saucepan over a medium-high heat then add the veal and sear for 4-5 minutes, turning a few times, until browned on all sides.

2. Pour in the veal stock or water, add all the remaining veal ingredients and bring to the boil. Remove any scum that settles on the surface then reduce the heat to low and simmer gently for 45 minutes to an hour, or until tender.

3. Remove the pan from the heat and allow the meat to cool slightly in the cooking liquor.

4. For the lentils: heat the olive oil in a saucepan over a medium heat, add the shallots and fry for 2 minutes until translucent.

5. Add the lentils, cover with the stock or water, bring to the boil and simmer for about 15 minutes or until the lentils are tender.

6. While the lentils are cooking, put a saucepan of water on to boil and fill a bowl with iced water. With a small, sharp knife, score a cross on the bottom of the tomatoes then plunge them into the boiling water for 10 seconds. Remove and immediately plunge them into the iced water.

7. Peel your tomatoes (the skin should slip off easily), then quarter them, remove and discard the seeds and dice the flesh.

8. Drain the lentils then stir through the chopped herbs and diced tomatoes. Season with sea salt and freshly ground black pepper.

9. To serve, remove the meat from its liquor and slice as thinly as possible. Spoon the lentils onto a warm serving platter and arrange the veal on top.

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