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Learn how to get the perfect flavors and perfect seal on a veal chop, on this Rosh Hashanah special edition of Rosh Chodesh Club. Click here for a printable pdf of the Seared Veal Chop.
veal chop
thyme
rosemary
margarine
garlic
shallot
salt
pepper
kabocha squash
oil
salt
pepper
Tuscan kale
salt
pepper
oil
white wine, such as Herzog Lineage Sauvignon Blanc
2 cups sugar
2 tablespoons water
1/2 cup Tuscanini Apple Cider Vinegar
1 apple
Season your veal chop with salt and pepper and, using an oven-safe pan, sear your chop on one side. After searing, flip and place in a 350-degree-Fahrenheit oven until just before your desired (internal) temp is reached.
Pull out your veal and place on the stove. Into the pan, add margarine and fry the rosemary, garlic, thyme, and shallots in the margarine and baste continuously to add a wonderful depth of flavor until you reach your desired steak temp.
Peel and dice your apple into small pieces, set aside. In a pot, add sugar and water. Mix to combine. Place on medium-high heat until you have a nice amber color.
Remove from heat and carefully add vinegar, making sure to not burn yourself. Once vinegar is fully incorporated, add apple and set aside until needed.
Carefully cut your squash in half and remove seeds. Next, cut the squash into wedges, coat with oil, and season with salt and pepper. Place in a 350-degree-Fahrenheit oven until nice and tender, around 10 to 15 minutes.
Remove stems from the kale and roughly chop. Heat up a skillet on the stove and add oil. When oil begins to shimmer, add kale and sauté. As soon as kale begins to wilt, season with salt and pepper and hit it with a splash of wine. Cook until al dente.
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