Roast veal de Larrivaux We visited a fairy-tale Château in Médoc where we met Bérangè Tesseron from Château Larrivaux. Bérangè shared the family recipe with us: Quasi de Veau de Larrivaux (tender veal with a crispy bacon garnish). It is served and enjoyed beneath one of the dignified trees that populate the fairy-tale garden.
1 boneless quasi de veau (veal rump roast), about 7,5 cm / 3 inch-thick 1 kg / 2 ¼ pounds
6-8 shallots, thinly sliced
150 g / 5 ounces bacon, cut into small cubes
100 g breadcrumbs
Ground black pepper
Flaky sea salt for serving
HOW TO MAKE IT
- Preheat the oven to 350°F (180°C).
- Peel and thinly slice the shallots. Cut the bacon into small cubes.
- Place the veal in a cocotte or baking dish, just large enough to fit the meat. Spread the shallots on top and cover with the bacon. Squeeze the lemon over the meat, then sprinkle with the breadcrumbs. Season with pepper to taste and roast for about 50 minutes. Add the water and continue roasting for about 10 minutes or until the meat is tender. Remove from the oven and let the meat rest for about 10 minutes. Cut the rested meat into thick slices, season with a little salt, and enjoy with a glass of red wine.