Roast rump of Dorset rosé veal with caramelised sweetbreads, sauté potatoes, artichokes and tomatoes
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This veal recipe from Matthew Tomkinson is a comforting dish of tender veal rump, delicate sweetbreads, hearty potatoes and a tangy tomato compote. The sweetbreads should be started two days in advance, as they need to soak, but their lovely sweetness once cooked will be well-worth the extra bit of effort.
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Ingredients
Metric
Imperial
Veal
- 4 rosé veal rump steaks
- 60g of butter
- 250g of spinach leaves, washed
- salt
- pepper
Sweet breads
- 1 whole veal sweetbread from the heart
- 1 bay leaf
- 1/2 lemon
- salt
- 1 pinch of sugar
- plain flour for dusting
Potatoes and artichokes
- 2 Maris Piper potatoes, cooked
- 2 globe artichoke hearts, cooked and prepared
Tomato compote
- 2 punnets of sweet cherry tomatoes, each weighing 400g, roughly chopped
- 1 tbsp of olive oil
- salt
To plate
- 85ml of veal stock, warmed
- 1 handful of baby purple basil
SAVE RECIPE
Method
1
Soak the sweetbread for two days in cold water (changing twice), drain and place in a saucepan. Cover with cold water and squeeze the lemon juice in, add the bay leaf and season with salt and sugar
- 1 whole veal sweetbread from the heart
- 1 bay leaf
- 1/2 lemon
- salt
- 1 pinch of sugar
2
Cover with a cartouche of greaseproof paper and bring up to a simmer, then gently poach for 5 minutes until the sweetbread feels firm and remove from the heat
3
Allow to go cool in the liquid then remove and carefully peel away the outer membrane. Rinse in the poaching liquor and then cut into four portions
4
For the potatoes and artichokes, slice each potato into 8 and cut 16 small discs from each of these slices. Cut each artichoke heart into 6 and set aside
5
To make the tomato compote, place the tomatoes in a stainless steel saucepan and allow to very gently cook down. When almost dry add the olive oil and season
- 2 punnets of sweet cherry tomatoes
- 1 tbsp of olive oil
- salt
6
When you are ready to serve, brown the steaks with 20g of the butter in a hot non-stick pan for 10 minutes and then rest for 5 minutes. When cooked to your liking remove, season and rest
8
Drain the pan again and add 20g of butter. Caramelise the artichoke and potato slices, carefully turning them in the butter and when golden, add the spinach and allow to wilt
- 250g of spinach leaves
- 20g of butter
9
On a warm serving plate place drops of the tomato compote and some of the potatoes, spinach and artichokes. Slice the veal and place on top with a piece of the sweetbread, some of the baby basil and a few spoons of the veal jus
- 1 handful of baby purple basil
- 85ml of veal stock
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