Servings: 6
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Veal Roast Dinner
MAPLE MUSTARD VEAL ROAST WITH CHARRED BOK CHOY
Ingredients:
Marinade:
- 1 cup (240 ml) Dijon mustard
- ¼ cup (60 ml) maple syrup
- 2 tablespoons (30 ml) chopped thyme leaves
- 1 tablespoon (30 ml) chopped garlic
Veal Roast:
- 2 cups (470 ml) kosher salt
- 1 cup (240 ml) brown sugar
- 12 bay leaves
- 2 tablespoons (30 ml) whole cloves
- 2 tablespoons (30 ml) coriander seeds
- 1 6-bone (3-4 pounds/1.5-2 kg), center-cut veal loin roast, see *Note
Grainy Mustard Vinaigrette:
- 1-2 scallions
- 2 tablespoons (30 ml) grainy mustard
- ½ lemon
- 1 tablespoon (15 ml) balsamic vinegar
- 2 teaspoons (10 ml) honey
- 1 tablespoon (15 ml) chopped garlic
- 1 tablespoon (15 ml) chopped thyme leaves
- ½ cup olive oil
- ¼ cup (60 ml) beef stock
- Salt and pepper
Charred Bok Choy:
- 1 pound (454 g) bok choy (about 6 small or 3 large heads)
- 2 tablespoons (30 ml) vegetable oil
- Grainy Mustard Vinaigrette
Method:
For the Marinade:
In a bowl, combine Dijon mustard, maple syrup, chopped thyme leaves, chopped garlic, and half of the chopped parsley. Whisk all to combine. Reserve for the Veal Roast.
For the Veal Roast:
In a large pot over high heat, combine 2 quarts (2 L) water, kosher salt, brown sugar, bay leaves, whole cloves, and coriander seeds.
Heat, stirring, until the salt and sugar have dissolved, then immediately transfer to a very large container (‘food safe’ and large enough for 6 quarts/6 L liquid and a large roast).
Add 4 quarts (4 L) very cold (even iced is ok…) water to the container to cool the brine.
When cool, add the veal loin roast (see *Note) to the brine.
Make sure the veal is completely submerged, cover and refrigerate for at least 2 hours (longer is ok…).
When ready, rinse and pat dry, discard the brine.
Transfer to a bowl or tray and pour over the marinade, rubbing it in with your hands to ensure even coverage, and taking care to keep the bones clean.
Transfer the marinated veal to a roasting pan fitted with a rack.
Place in the oven, uncovered to start, and set a timer for 20 minutes.
When the timer goes off, check the veal roast, if a crust has formed, cover loosely with foil (loose over the top, sealed at the sides). Depending on your oven, the roast may not need to be covered.
Roast for another 40 minutes, until a probe thermometer inserted into the thickest part in the middle, registers an internal temperature of 136 F (58 C).
When ready, remove from the oven, leave loosely covered and let rest for at least 20 minutes.
For the Grainy Mustard Vinaigrette:
Trim scallions, greens only, and chop into very thin slices.
In a small bowl, combine grainy mustard, the juice of ½ lemon, balsamic vinegar, honey, chopped garlic, chopped thyme leaves, the chopped scallions, olive oil, and beef stock.
Season with salt and pepper, whisk until well combined.
Reserve for searing the bok choy.
For the Bok Choy:
Trim the bok choy by shaving off a thin slice from the base and removing any discoloured outside leaves.
Slice the base in half, then pull apart at the cut and tear the leaves. If needed, rinse away any sediment under cold running water.
Pat dry, set aside, and refrigerate if not using right away.
To Serve:
When the roast has been resting for a few minutes, heat a large cast iron pan over high heat.
Add vegetable oil and heat until shimmering.
Add the reserved bok choy, season lightly with salt and pepper, and let sit in the oil, cut side down, without tossing, for 1 minute until it starts to char on one side.
Toss and sear until the bok choy is crisp-tender, about 2 minutes.
Stir the Grainy Mustard Vinaigrette and add some to the pan, tossing to coat.
Immediately remove from the heat.
Transfer the rested veal roast to a cutting board and cut into 2 three-bone sections.
On a large serving platter, lay out the bok choy, sprinkling over more the vinaigrette as needed.
On top of the Charred Bok Choy, place the 2 three-bone sections next to each other, back to back with the bones inter-locked. Brush with pan drippings.
Serve immediately, with a carving set, and carve into chops at the table.
*Note: when purchasing the veal roast, be specific and tell your butcher to make sure the bones are ‘Frenched’ and well cleaned.
