Caramelized Veal Chop Slow-Cooked with Roast Plum Tomatoes and Garlic from Today's special: A new ta
This won’t be a cheap dish to make, so definitely keep it for a special occasion. It is very simple to cook but it is crucially important that you caramelize the meat correctly and ideally serve...
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Cooking tools:
- Oven
- Paring knife
- Pot
- Skillet
- Baking sheet
- Spoon
- Cutting board
- Tongs
Ingredients
- Splash of olive oil
- Salt
- freshly ground black pepper
- 4 veal chops, French-trimmed (we only use ethical English or French rosé veal)
- 2 sprigs of lemon thyme or winter savory
- Juice of 1 lemon
- 8–10 plum tomatoes, preferably still on the vine
- 2–3 heads of garlic, separated into cloves and blanched as described on page 74
- 3 tablespoons olive oil
- 120 g butter, plus an extra knob to finish
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