• 3 kg veal shoulder
  • 10 cl Arachide oil
  • 150 g Butter
  • 50 g Garlic
  • 3 branch thym
  • 2 g Pepper black
  • 3 l chicken stock
  • 75 g Butter
  • 1 pinch salt
  • 1 pinch Pepper


  • Cut the meat into 2 cm cubes. Fry them in hot oil over high heat. Do not stir at first, let the bottom brown well, then turn. Immediately scrape the crusts off the bottom. When the meat is completely browned all over, put it in a sieve to drain the oil.
  • Place the butter in the pan, the crushed garlic cloves, thyme and the crushed pepper. When the butter starts to foam, return the meat to the pan. Then pour over the liquid (water or chicken stock) until the meat is just covered. Reduce until completely dry and repeat this step.
  • Then add more water and reduce until half of the moisture has evaporated. Skim well every time. Then drain through a fine sieve and collect the gravy. Then set aside for further processing.
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