Serves 4<\/p>\n
<\/p>\n
Preparation time: 20 minutes<\/strong><\/p>\n Cooking time: 1 hour<\/strong><\/p>\n <\/p>\n Ingredients:<\/strong><\/p>\n 4 prime cuts of veal<\/p>\n 2 teaspoons of Sichuan pepper<\/p>\n Salt<\/p>\n A splash of olive oil<\/p>\n Fresh thyme<\/p>\n 4 good-sized tomatoes (like the c\u0153ur-de-boeuf variety)<\/p>\n 1 yellow pepper<\/p>\n 4 cloves of garlic, skin on<\/p>\n To make the sauce:<\/p>\n 2 shallots<\/p>\n 1 glass of Sauternes\/Ch\u00e2teau Coutet<\/p>\n 5 fl oz (15cl) basic brown veal stock<\/p>\n A few drops of lime juice<\/p>\n <\/p>\n Preparation:<\/strong> Put the vegetables and garlic cloves in their skins onto an oven tray. Pour some olive oil over them. Add a little salt and pepper.<\/p>\n Heat the oven at 270\u00b0F (140\u00b0C) and cook the vegetables for about 45 minutes.<\/p>\n To make the brown sauce with Sauternes\/Ch\u00e2teau Coutet:<\/p>\n Gently cook the shallots in some butter.<\/p>\n Add the Sauternes and lime juice. Cook until reduced by half.<\/p>\n Add the basic brown veal stock and a little Sichuan pepper.<\/p>\n Cook until you have a creamy consistency.<\/p>\n Salt the veal pieces and fry them on a high heat until pink.<\/p>\n When they are cooked, shake some Sichuan pepper over the veal pieces.<\/p>\n Serve the veal pieces with the confit vegetables and the brown sauce with Sauternes.<\/p>\n <\/p>\n Suggestion:<\/strong><\/p>\n Accompany the dish with a nice green salad. A good cut of beef can be used instead of veal.<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 4 Preparation time: 20 minutes Cooking time: 1 hour Ingredients: 4 prime cuts of veal 2 teaspoons of Sichuan pepper Salt A splash of olive oil Fresh thyme 4 good-sized tomatoes (like the c\u0153ur-de-boeuf variety) 1 yellow pepper 4 cloves of garlic, skin on To make the sauce: 2 shallots 1 glass […]<\/p>\n","protected":false},"author":3,"featured_media":5308,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3478","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=3478"}],"version-history":[{"count":2,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3478\/revisions"}],"predecessor-version":[{"id":5310,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3478\/revisions\/5310"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/5308"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=3478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=3478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=3478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFirst cut the tomatoes into thick segments and the yellow pepper into thick strips.<\/p>\n