Ingredients for 4 people :
1kg Corsican veal
1 yellow onion
2 garlic cloves
1 sprig sage
2 sprigs rosemary
1 sprig verbena
10 cl Corsican verbena liqueur
Organic Corsican lemon peel (with zester)
Corsican olive oil
Chicken broth made the day before or Ariake brand
½ celeriac
1 cac Alta Rocca honey or Corsican PDO honey
200g cooled chestnut or corn polenta
Capers
Salt
Pepper
Sauté of veal :
Cut the veal into large 7-8 cm cubes. Season the meat with coarse salt. In a cast-iron frying pan or casserole, over high heat, add a drizzle of olive oil and place the meat cubes in the oil to sear.
Wait for a crust to form on the cubes, then stir in the coarsely chopped onion and garlic and sweat.
Add herbs, deglaze with verbena liqueur and flambé. Drizzle with poultry stock. Let heat up. Pour the contents of the sauté pan into an earthenware dish with a tight-fitting lid, and place in the oven on a convection heat setting for 2 hours at 180°C (or leave in a cast-iron casserole dish and place in the oven).
Celery mirepoix :
Cut celeriac into 3cm cubes. Take advantage of the oven in which the veal sauté is cooking and place the celery in the oven for 30 minutes with a little oil, herbs, honey and a pinch of coarse salt. Stir halfway through cooking. To color the celery well, place it at the top of the oven on grill mode at the end of cooking (3min).
Polenta fries :
Cut the polenta into French fries approximately 8 cm long and 3 cm wide. Brown sticks in rosemary-scented olive oil. Place on absorbent paper to remove excess oil.
Season with salt and pepper.
Reduced juice :
The meat juices produced during cooking can be served as is, or reduced by boiling in a saucepan.
Serve and enjoy.
