Ingreadient :

Veal Stock

• 6kg Veal Bones
• 1 calve cut in half
• 1,4kg onion
• 1kg carrots
• 250g celery
• 10g thyme
• 5g bay leaf
• 10g star anise
• 8l water

 

Sweetbread Sauce

• 130g reduced veal sauce
• 30g black currant mostarda
• 8g Toasted cumin powder

Veal Glaze

• 200g Veal stock reduce by 1/3
• 50g Butter

To prep the sweetbread

• 500g Water
• 50g Salt
• 500g Sweetbread

Black currant mostarda

• 300g Frozen black currants
• 250g Dry White Wine
• 120g White wine vinegar
• 200g Caster sugar
• 50g Dijon mustard
• 20g Mustard seeds
• 14g Mustard Powder
• 2g Sea Salt

 

Pickled Lingonberries

• 1kg Wild lingonberries, picked over and rinsed
• 500g Water
• 350g Chardonnay Vinegar
• 166g Billingtons golden caster sugar

Direction :

1. Simmer the calves for 45 minutes in a pot completely, cover with water. When cooked, reserve the water and the feet. Cool it down.
2. Roast the bones in the oven for 55 minutes at 180°C.
3. Sweat down the sliced onion with the star anise and when it is cooked add the other vegetable.
4. When all the vegetables are cooked add the spices.
5. Combine all the ingredients into a 20L gastro tray and a 10L gastro tray.
6. Cover and cook at 120°C for 8 hours in the oven.
7. When ready pass through a chinois and chill.
8. Remove the fat and start reducing the stock.
9. Reduce to 4L and reserve.