Strauss Free Raised Veal Chops
Episode 5, Segment 2: Chef Adam Siegel of the Bartolotta Restaurants and Diane Strauss of Strauss Veal visit the Milwaukee Public Market to prepare a Veal Rib Chop.
Strauss Free Raised Veal Chops with Brandy-Peppercorn Cream Sauce and Potato Puree
Prep time – 30 minutes
Cook time – 1 hours
Wine suggestion – Cabernet Sauvignon; Zinfandel; Syrah
Serves 4 people
For the veal and sauce:
4 ea veal rib chops, approx. 12oz each
4 ea garlic cloves, peeled
8 ea rosemary sprigs, about 3″ long
2 oz extra virgin olive oil
2 Tb Butter, divided
1 Tb Chopped Shallots
8 Oz Heavy Cream
1 Oz Strauss Veal Demi Glace
1 Oz Green Peppercorns
5 Oz Brandy
kosher salt, to taste
fresh cracked black pepper to taste
for the potato puree
1 # Idaho Potatoes
1 # Yellow Fleshed Potatoes
5 Ea Garlic Cloves
8 Oz. Cream
8 Oz. Half & Half
4 Oz. Unsalted Butter
to taste Kosher Salt
Method for the potatoes:
- Peel potatoes and remove eyes. Cut Potatoes in quarters lengthwise. Cover with coldwater in a pot that will hold the potatoes easily. Add the garlic cloves and set over high heat until simmering.
Heat the milk and cream together to gently bring them to a simmer. Keep mixture covered and hot. Cut the butter into small cubes.
Simmer the potatoes uncovered until tender and completely cooked. Strain off water.
Place the potatoes back into the pot and put over low heat. With a potato masher, mash until the potatoes are completely broken up. Season them lightly and begin adding the hot cream mixture slowly, using a wooden spoon to mix in.
Add the butter, a few cubes at a time until completely incorporated. Hold to the side
- Take the veal chops and put them in a glass or stainless steel pan, take the garlic cloves, crush them on a cutting board and gently rub the chops on both sides. Now place pour the oil in the pan and coat the chops. Place a rosemary sprig over and under each chop along with the crushed garlic. Wrap in plastic and refrigerate for 4-6 hours. For best results let sit in the marinade for 12-16 hours, turning the chops over and recoating with oil several times over.
Heat oven to 375 degrees. Heat a large stainless steel sauté pan over medium high heat.
Remove the veal from the marinade, discarding all but the rosemary. Season the veal with kosher salt and black pepper.
Add a couple of tablespoons of olive oil to one pan and heat until smoking.
Add the veal to the pan and sauté on all sides until browned on all sides about 3-4 minutes, adding 1 tablespoon of the butter.
Place the veal in the oven for 7-9 minutes or desired doneness, adding the rosemary to the pan the last minute of cooking. Remove from the pan and hold on the side. Discard all cooking fat from the pan. Keep the rosemary as a garnish.
Add 1 tablespoon of butter and shallots to sauté pan and sauté 30 seconds.
Add the green peppercorns and sauté for another 30 seconds. Deglaze with brandy (be careful of the flames).
Add the cream and demi glace and reduce until thick enough to coat the back of a spo, about 3-5 minutes.
Take the veal and slice, placing a few slices on each plate with some potato puree, drizzle the sauce over the veal. Serve and Enjoy!