http://leitesculinaria.com/15819/recipes-french-rack-veal.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/15819/recipes-french-rack-veal.html#comment-4978 Testers' Choice Sun, 24 Jan 2010 23:58:22 +0000 http://leitesculinaria.com/?p=15819#comment-4978 [Dan Kraan] The thick, garlicky marinade really enhances the veal without overpowering it. The honey glaze adds just the right touch of sweetness to offset the smoky flavour in the meat, and the finishing sauce gives the overall dish a nice tart, herby complexity that really makes the veal shine. Just remember to start early in the day to allow the rack of veal to fully marinate the required six to eight hours, before the 2 1/2-to-3-hour cooking time (or start marinating the night before). The marinade for the rack of veal is also a great one for other meats, such as lamb. [Dan Kraan] The thick, garlicky marinade really enhances the veal without overpowering it. The honey glaze adds just the right touch of sweetness to offset the smoky flavour in the meat, and the finishing sauce gives the overall dish a nice tart, herby complexity that really makes the veal shine. Just remember to start early in the day to allow the rack of veal to fully marinate the required six to eight hours, before the 2 1/2-to-3-hour cooking time (or start marinating the night before). The marinade for the rack of veal is also a great one for other meats, such as lamb.

]]> http://leitesculinaria.com/15819/recipes-french-rack-veal.html#comment-412 Blima Thu, 25 Jun 2009 16:44:30 +0000 http://leitesculinaria.com/?p=15819#comment-412 I made the seasoning paste, rubbed it on a beef tenderloin. Well, beef tenderloin is such a tender piece of meat, I dont think it needed this paste; it covered up the flavor of the meat and I found it to strong. If I would do it again I would cut the paprika down to half. I made the seasoning paste, rubbed it on a beef tenderloin. Well, beef tenderloin is such a tender piece of meat, I dont think it needed this paste; it covered up the flavor of the meat and I found it to strong. If I would do it again I would cut the paprika down to half.

]]> http://leitesculinaria.com/15819/recipes-french-rack-veal.html#comment-318 David Leite Sat, 20 Jun 2009 19:00:28 +0000 http://leitesculinaria.com/?p=15819#comment-318 I think that seasoning paste would enhance the best piece of meat. Let us know if you try it! I think that seasoning paste would enhance the best piece of meat. Let us know if you try it!

]]> http://leitesculinaria.com/15819/recipes-french-rack-veal.html#comment-315 Blima Sat, 20 Jun 2009 16:20:38 +0000 http://leitesculinaria.com/?p=15819#comment-315 This sounds amazing, what do you think about doing this on a beef tenderloin? Couldn't be bad right? :) This sounds amazing, what do you think about doing this on a beef tenderloin? Couldn’t be bad right? :)

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