Veal baked in hay

Veal baked in hay

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

Cooking with hay is an old technique – the hay keeps the heat in and gives the meat a fantastic grassy taste. It’s important to soak the hay before using though, because if it smoulders it will give the delicate veal a flavour you don’t want. Pet shops and garden centres sell clean hay.

Ingredients

Quantity Ingredient
1 x 1.5kg rib or rack of veal
salt
freshly ground black pepper
a little bit vegetable oil, for frying
1 new-season garlic bulb, peeled and thinly sliced
or normal garlic cloves, peeled and thinly sliced
10 small sprigs rosemary
2 good handfuls clean hay, soaked in cold water for 15 minutes and drained

Method

  1. Preheat the oven to 220°C.
  2. Season the veal with salt and pepper. Heat a little vegetable oil until almost smoking in a large, heavy frying pan, add the meat and seal on all sides until nicely browned. Remove from the pan.
  3. Using a sharp knife, make about 10 incisions about 1 cm deep through the skin of the veal and insert a slice of garlic and a sprig of rosemary into each. Put the veal into a roasting tray and pack the hay around it. Cover with foil and cook in the oven for 35 minutes. Remove the foil and turn the oven down to 190°C and cook for another 15 minutes.
  4. To serve, leave to rest for 15 minutes, remove the hay and carve. (This will give you meat cooked to medium-rare – if you leave the veal to rest in the hay for a further 15–20 minutes it will continue cooking to medium.)
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again