Facile
4 people
• 1 kg / 2 ¼ lbs. stewing veal
• 60 g / 2 oz. Bordier lemon-olive oil butter
• 1 clove garlic
• 1 organic lemon
• 400 / 500 g / 1- 1 ¼ lbs. green cabbage
• 3 tsp. Moroccan spice mixture, e.g. Raz-el-Hanout
• 2 glasses vegetable stock
• Crushed pistachios and sliced almonds
Slice the cabbage and cut the veal into cubes. Heat 25g / 5 tsp. of the butter in a pot, then add the garlic, spices and meat. Brown for 5 minutes. Salt and pepper, then add the stock and complete with water to about half the height of the meat. Cover and let simmer 1 hour over a low heat.
Melt 35g / 1 ¼ oz. of the butter, then add the cabbage. Stir regularly for around 115 minutes. Grate a bit of the lemon zest over the cabbage. Sprinkle each plate with crushed pistachios and sliced almonds.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
