Mustard-crusted veal roast with red cabbage slaw | Recipe Cart

Name: Mustard-crusted veal roast with red cabbage slaw | Recipe Cart
Total time: 75 min
Ingredients: 1/4 cup (70g) each Dijon and wholegrain mustard; 1 tbs hot English mustard; 1/4 bunch flat-leaf parsley, leaves finely chopped, plus extra leaves to serve; 1.5kg standing 4-rib veal roast; 1 tbs olive oil; 80g unsalted butter; 1/4 bunch thyme; 100ml red wine; 350ml veal or beef stock; 1/4 red cabbage, thinly shredded; 1 Granny Smith apple; 1/3 cup (50g) hazelnuts, roasted, skins removed, roughly chopped, plus extra to serve; 2 1/2 tbs whole-egg mayonnaise; 1/2 tbs chardonnay vinegar or white wine vinegar; 1/4 bunch flat-leaf parsley, leaves chopped, plus extra to serve

getrecipecart.com

Matt Moran is known for his gorgeous red meat dishes, and this mustard-crusted veal rack is no exception.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

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Ingredients

1/4 cup (70g) each Dijon and wholegrain mustard
1 tbs hot English mustard
1/4 bunch flat-leaf parsley, leaves finely chopped, plus extra leaves to serve
1.5kg standing 4-rib veal roast
1 tbs olive oil
80g unsalted butter
1/4 bunch thyme
100ml red wine
350ml veal or beef stock
1/4 red cabbage, thinly shredded
1 Granny Smith apple
1/3 cup (50g) hazelnuts, roasted, skins removed, roughly chopped, plus extra to serve
2 1/2 tbs whole-egg mayonnaise
1/2 tbs chardonnay vinegar or white wine vinegar
1/4 bunch flat-leaf parsley, leaves chopped, plus extra to serve