If you’ve never had veal…
You’re gonna want to go ahead and change that.
It’s lean, velvety and can accommodate almost any sauce or rub. It’s also healthy and safely raised. I was recently sent some from Cedar Springs Veal – a company of family farmers and ranchers that produce some of the highest quality veal you can get your hands on.
It’s insanely delicious.
I decided to do a jerk rub on my rack, and it did not disappoint. The rub created a slight crust on the outside, but it’s SO tender on the inside, and the roux is the perfect spicy/sweet combo to finish it off.
Here’s your printable-
Jerk Rack of Veal
Ingredients
- 1 rack of Cedar Springs Veal (about 6 lbs.)
- 4 tbsps. Jamaican Jerk seasoning
- Olive oil
- 1 stick salted butter
- 1 tbsp all purpose flour
- 1/4 cup chicken broth
- 1 tbsp honey
- 2 tsp cayenne pepper
- 1 tsp salt
Veal
Honey Cayenne Roux
Instructions
- Combine Jerk seasoning and enough olive oil to make a paste.
- Rub entire rack of veal, place into a large zip lock bag and refrigerate overnight.
- Preheat oven to 450 degrees and let the rack come to room temperature.
- Cook for 10 minutes, then reduce heat to 325 and cook for 35-45 minutes, until internal temperature reaches 145 for medium rare, 160 for medium, or 170 for well done.
- Roux:
- Melt butter over medium heat.
- Add flour and whisk until slightly thickened; reduce heat to medium low and add the rest of ingredients, whisking to incorporate.
- Remove from heat and serve over veal chops.
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Veal:
This Post Has 2 Comments
Anyone who hasn’t had veal damn well better have a good excuse — like they were stuck on an island with a volleyball named Wilson. ~ This is outstanding, Shea. As usual..
Thanks, Adam!!