Veal Sauté with Ginger and Coriander
A classic dish from the "Flavors of France" collection: veal poached in spiced milk, then sautéed with onions, ginger, garlic and fresh coriander.
â±ïž Prep: 60 minđł Cook: 60 min
Nutritionper 100 gâș
122
Calories
12g
Protein
5g
Carbs
6g
Fat
Ingredients
| 1.2 kg | veal top round, cut into large cubes | |
| 1 bunch | fresh coriander (cilantro) | |
| 1/2 tsp | 2.5 ml | cumin seed |
| 1/2 tsp | 2.5 ml | coriander seed |
| 1 | cinnamon stick | |
| 1 big piece | fresh ginger | |
| 4 | cloves | |
| 5 | large onions | |
| 2 | cloves of garlic | |
| 4 tbsp | 60 ml | butter |
| 1 tsp | 5 ml | vinegar |
| 4 tbsp | 60 ml | tomato pulp |
| 1 liter | milk | |
| â | salt and pepper |
Instructions
- In a large saucepan, simmer the milk with the cloves, cinnamon stick, cumin and coriander seeds and 1/2 tsp. salt for 15 minutes.
- Add the meat and cook over low heat for 15 minutes. Remove from the heat and let the meat cool in the liquid.
- Peel and grate the ginger, crush the garlic, remove the stems from the cilantro and chop the leaves, and finely chop the onions.
- In a skillet, sauté the onions in the butter over low heat until they colour lightly. Add the garlic, cilantro and ginger. Set aside.
- Drain the veal and remove the spices. In the same skillet, sauté the veal until it is lightly browned; add the onion mixture.
- Add the vinegar and tomato pulp and season with salt and pepper. Simmer very gently for at least 30 minutes, stirring frequently so that it doesn't stick.
- Serve with rice.
Sommelier: A red CÎte-de-Brouilly, a red Saint-Pourçain, or a CÎtes du Jura rosé.