Fine braised veal with kumquats

Ingredients for 4 servings:

• 750 g veal, rump cap (boiled beef)
• 400 ml milk
• 2 tbsp coriander seeds
• 2 tbsp honey (acacia)
• 1 vegetable onion(s), quartered
• 8 kumquats, halved, pitted
• 3 tbsp olive oil
• 2 tbsp butter
• 2 bay leaves, fresh
• 150 ml veal stock
• 70 g walnuts, finely chopped
• some salt
• some black pepper, freshly ground
• some nutmeg, freshly grated

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 30 minutes

a recipe for the steamer

Bring the milk and coriander to a boil in a saucepan and dissolve the honey in it. Let it cool. Add a little salt to the veal, place it in a bowl, pour the coriander milk over it, and cover and refrigerate for at least 12 hours. Remove the veal, strip the coriander, pat dry, and sauté vigorously in olive oil with butter in a dishwasher-safe pot or thermoplate, then remove it from the pan. Add the onion and kumquats to the pot and sauté. Then add 2/3 of the marinade with all the coriander seeds, the veal stock, and the bay leaves. Add the meat. Place it in the steamer and cook at 100°C for about 50 minutes. Remove the meat and let it rest in aluminum foil for 20 minutes. Return the pot to the stove and reduce the sauce considerably. Remove the bay leaves and puree them with a hand blender. Toast the walnuts in a pan and add to the sauce. Season with salt, pepper, and nutmeg. Slice the meat and serve with the sauce. Serve with rice. We’ve also served it with steamed Hokkaido pieces instead. Both can be cooked in a steamer while the meat rests, so everything is ready at the same time.