Ekro Milk-fed Veal Rack Frenched (from Netherlands)
Succulent and delicious
From milk-fed calves raised in spacious, light, and airy environments, this veal rack is tender in texture and delicious in flavor.
TASTING NOTES FROM THE CURATOR
The incredible quality and texture of this veal rack comes from the care Ekro farmers give the calves, and from the cattle suckling on milk supplemented with roughage, a dietary fiber that enhances and contributes to their welfare. This is a very tender meat, much more tender and succulent than beef. And in terms of meat, it’s also pretty healthy, as has more protein and iron than chicken or beef. It’s firm, but with a delicate flavor, and is velvety on the tongue.
PREPARATION AND PAIRINGS
There are many a cooking recipe for frenched veal rack. The easy way, of course, is roasted in an oven after marinating with salt and pepper (and whatever herbs you have in your kitchen, should you wish, like rosemary and thyme). But if you want something a little more extra, perhaps to serve for a special occasion, you can try this roasted veal rack with mushroom sauce.
- Tie your veal rack, placing sprigs of rosemary and thyme against it. Season with salt and pepper.
- In a large skillet, brown the meat in olive oil with some garlic. Then place the veal rack in a baking dish.
- Roast in a preheated oven at 400F, for about 50 minutes, or until a kitchen thermometer reads 131F.
- Take your veal rack out, and place in a serving dish, and let rest for about 10 minutes.
- Make your sauce by soaking porcini mushrooms in boiling water for about 15 minutes, then setting aside.
- In a saucepan, soften shallots in butter and season with salt and pepper. Sprinkle some flour, and cook for about a minute, stirring continuously.
- Add in some Marsala wine, and bring to a boil. Add in veal stock, maple syrup, mushrooms, and some of the reserved soaking water.
- Bring to a boil until sauce reduces by three quarters, and beings to look slightly syrupy. Add in some cream and heat through.
- Chop your veal rack into cutlets, and serve drizzled with sauce. Serve with roasted vegetables and mashed potatoes.
A LEADER IN VEAL
Dutch Ekro veal is widely used by chefs around the world to no great surprise. Their veal is tender and succulent, with a subtle flavor. It’s easily digestible, and rich in vitamins and minerals, as well as low in cholesterol. Ekro has been in the veal production business since 1952, and since 1994 has been part of veal market leader, the VanDrie Group. All their calves are raised in group housing by the company’s own veal farmers. The housings are spacious and airy, and the calves are milk-fed, ensuring the highest quality meats.
Your cut of veal rack comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.