Califonia Bountiful
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Cashew encrusted rack of veal

Cashew encrusted rack of veal


2 tbsp. grainy mustard
3 oz. roasted, crushed cashews
Chopped mixed herbs - thyme, rosemary, parsley to taste
2 oz. bacon demi-glace (recipe follows)
Roasted root vegetables (recipe follows)

Roasted Root Vegetables:
1/2 lb. carrots, peeled and cut into ¼-inch slices on the diagonal
1/2 lb. parsnips peeled, and cut into ¼-inch slices on the diagonal
1 garlic clove, thinly sliced
1 tbsp. toasted cumin seeds
1/2 tbsp. honey
1/4 cup olive oil
3 tbsp. water
1/4 tbsp. freshly ground pepper

Bacon Demi-Glace:
1/4 lb. finely chopped bacon
1 medium yellow onion, peeled and chopped
1 carrot, peeled and chopped
1/4 cup flour
2 tbsp. tomato paste
10 sprigs parsley
2 bay leaves
2 sprigs thyme
2 1/2 quarts (10 cups) beef stock


Roasted Root Vegetables Instructions:
In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Serve hot.

Bacon Demi-Glace:
Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes. Add onions and carrots and cook, stirring occasionally, for 5 minutes. Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes. Add tomato paste, parsley, bay leaves, thyme, and 2 quarts (8 cups) beef stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours. Strain sauce, discard solids and return to pan. Add remaining 2 cups beef stock and simmer over medium heat until sauce has reduced by half, about 2 1/2 hours, then strain. (Demi-glace can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.)

Season with salt and pepper. Sear rack of veal on grill. Coat with mustard. Mix chopped herbs with cashews and coat veal. Remove veal from grill and place in sauté pan or shallow roasting pan and place in 350-degree oven. Roast the veal rack until medium-rare (about one hour). Cut between the ribs, fan out on the plate with approximately 6-8 pieces of vegetables in the center and the sauce drizzled around the rack.