Tenderon De Veau Citron Confit

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by Chef Jose Meirelles, from Le Marais Restaurant

Serves 4

(Note: This is a special cut of meat from the veal breast, which has along its length a cartilaginous joint that separates the short ribs from the remaining meat. A good butcher can easily separate the short ribs from the remaining meat, which is the ‘tenderon.’)

INGREDIENTS:
3 ½ pounds veal ‘breast’, cut into 1 ½ inch cubes
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons margarine
2 tablespoons of Morrocan spices (ground cumin, fennel seeds, coriander, star anise, cayenne pepper)
Pinch of saffron
3 ounces fresh ginger sliced
3 tablespoons of honey
Peel of 1 orange
1 medium onion, finely chopped
2 small carrots, finely chopped
8 ounces canned whole tomatoes, drained
1 tablespoon flour
½ cup white wine
2 cups chicken stock or broth
4 cloves garlic, crushed
1 bouquet garni (fresh parsley, thyme, and bay leaf, tied with a string to use and then remove)
½ preserved lemon, cut into 8 wedges
4 sprigs parsley, finely chopped
1 sprigs mint

EQUIPMENT:
Dutch oven
Tongs
Wooden spoon
Pasta bowl, for serving

TO PREPARE THE VEAL:
Season the veal with salt and pepper and the spice mix. In a Dutch oven, heat the olive oil over high heat, and, when it is almost smoking, add 2 tablespoons margarine. Add the veal cubes, working in batches if necessary, and brown on all sides. Once the veal has been browned, remove from the pan and set aside.

TO PREPARE THE STEW:
Add the chopped onions and carrots to the pot and cook over medium-high heat until browned. Add the honey. Once the honey is reduced to a liquid add the tomatoes and cook for about 2 minutes, then use a wooden spoon to stir in the flour and cook for another 2 minutes. Add the wine and scrape the bottom of the pan with the wooden spoon to dislodge any browned bits. Let the wine reduce by half, then add the chicken stock or broth and bring to a boil. Add the veal, garlic and bouquet garni ginger, saffron, orange peel and reduce to a simmer. Let the mixture simmer for 90 minutes to 2 hours, or until the meat is fork tender. Discard the bouquet garni. Transfer the meat to a serving bowl and strain the sauce over the meat. Garnish with the chopped parsley and mint and serve .

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