Family Best Time >> Food

Hanger of marinated veal &hypocras wine with sweet spices and sacred herb


Ingredients:5 people
  • veal hanger
    800 g
  • hypocras wine
    20 cl
  • salt, ground pepper
  • chervil
  • fresh sage
  • carrots
    700 g
  • chayotes (christophines)
    700 g
  • marinade:carrots
    200 g
  • onion
    175 g
  • shallot
    100 g
  • celery stalk
    75 g
  • garlic
    3 cloves
  • flat parsley
  • thyme
  • laurel
  • cloves
    2
  • dry white wine
    50 cl


Preparation:


    Difficulty:[usr 2]

    Prepare the marinade.
    Trim the veal hangers and cut them into large chunks, marinate in the marinade, minimum 3 hours, better prepare the day before.
    Drain the hanger then cook in a frying pan in sunflower oil, pat dry and keep warm
    Prepare the vegetable garnish with the carrots and chayotes, peeled, cut into small cubes, cooked in salted boiling water then cool. Then drizzle in foamy butter and season.
    Chop the chervil and sage
    Dredge a few vegetables at the bottom of a soup plate
    Scallop the hanger steak and place the vegetables on top
    Whisk the sauce (Hypocras wine) with butter, adjust the seasoning and drizzle,
    Add chopped chervil and sage


    Note:sacred grass is another name for sage