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Veau Sylvie

Name: Veau Sylvie
Total time: 6 h 45 min
Yield: 8 servings
Cuisine: French
Ingredients: 1.6 kg boneless veal roast, ideally top round in one long piece; 80 ml cognac; 80 ml dry Sercial Madeira; 60 g carrots, thinly sliced; 60 g onions, thinly sliced; 4 sprigs parsley; 1 leaf bay leaf; ½ tsp dried thyme; 4 black peppercorns; 6 slices cooked ham, sliced about 1.5 mm thick; 12 slices Swiss cheese (Emmental or Gruyère), sliced about 1.5 mm thick; 1 piece pork caul fat, soaked in cold water; 45 g unsalted butter; 1 tbsp neutral cooking oil; ½ tsp salt; 0.13 tsp black pepper; 2 slices fatty bacon, or a thin sheet of beef suet; 240 ml beef stock; 1 tbsp cornstarch; 2 tbsp Madeira or stock, to slake the starch; 30 g unsalted butter, softened

A boneless veal roast opened into leaves, layered with ham and Swiss cheese, re-formed and cover-roasted after a cognac-Madeira marinade, then served with a glossy pan sauce built from its own juices.

Yield8 servings
Hands-on1 h 15 min
Total6 h 45 min
Difficulty

Ingredients

Veal

1.6 kgboneless veal roast, ideally top round in one long piece

Marinade

80 mlcognac
80 mldry Sercial Madeira
60 gcarrots, thinly sliced
60 gonions, thinly sliced
4 sprigsparsley
1 leafbay leaf
½ tspdried thyme
4black peppercorns

Stuffing

6 slicescooked ham, sliced about 1.5 mm thick
12 slicesSwiss cheese (Emmental or Gruyère), sliced about 1.5 mm thick
1 piecepork caul fat, soaked in cold wateroptional

Roasting

45 gunsalted butter
1 tbspneutral cooking oil
½ tspsalt
0.13 tspblack pepper
2 slicesfatty bacon, or a thin sheet of beef suet

Sauce

240 mlbeef stock
1 tbspcornstarch
2 tbspMadeira or stock, to slake the starch
30 gunsalted butter, softened

Contains

Dairy
Celery
Sulfites
Corn (maize)
Grapes
Onion family (any)
Onion
Cabbage family (any)
Carrot
Thyme
Parsley
Bay leaf
Black and white pepper
All mammal meat (alpha-gal)
Beef and veal
Pork
Lamb and mutton
Gelatin
Histamine (aged and fermented foods)
Alcohol

Taste

Sweet
Salty
Umami / savory
Richness / fat
Smoke
Herbal / fresh

Texture

Tender-braised

Equipment

Oven
Stovetop
Probe thermometer
Dutch oven

Season

Fall
Winter

Occasion

Weekend project
Entertaining

Effort

45–90 min active
Over 3 hours total
Difficulty 4
Needs advance prep

Nutrition

Calories: high
Protein: high
Carbs: moderate
Fat: high
Fiber: moderate
Sodium: moderate

Budget

Budget: high

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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