Matty Matheson by Matty Matheson

Author:Matty Matheson
Language: eng
Format: epub
Publisher: Abrams
Published: 2018-10-09T16:00:00+00:00

Roasted Breast of Veal

Cooking simply is best. That will never change. It will never be out of style. It will always be cool. It will always taste better. This dish is inspired by my time in Paris. When I went, I was twenty-nine years old and there for only four days. I mostly ate at bistros, but my dinner at Le Baratin was my favorite: We had a dish of roasted veal breast that blew my mind. The whole experience was perfect, including the chalkboard menu brought tableside and read to you like a mother to a child. My wife and I asked if the chef could cook a few of her favorite dishes for us. After the raw mackerel with lardo and raspberry, the broth of pork bone and mascot grapes, the veal brains in butter sauce, and the perfectly cooked slices of potatoes, we received a roasted veal breast. It was light, it was fatty, and it was crunchy. It was perfection. It was magnificent. It was a dish that made me fall in love with France. I chewed the meat off the bones while the salty, garlicky fat dripped down my fingers, past my wrist, and down to my elbow before I licked it like a feral dog from the streets of Paris.

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SERVES: 6

PREP TIME: 5 HOURS

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1 veal breast

3 tablespoons Dijon mustard

Good olive oil

Sea salt and freshly ground black pepper

8 Yukon gold potatoes, peeled and quartered

6 shallots, peeled

½ head white cabbage, quartered with core attached

1 bunch thyme, leaves picked

Good honey

1 (750 ml) bottle dry white wine

2 cups (4 sticks/455 g) unsalted butter

Juice of 1 lemon (optional)

Apple cider vinegar (optional)

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