Niçoise-Style Veal Brisket

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Credit: Didier Loire
1
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Ingredients (4 people)

Stuffing

  • 1 pound Swiss chard greens (500 g)
  • 1 pound baby spinach (500 g)
  • 12 slices oven-dried tomato
  • 20 pitted black olives
  • 1 3/4 ounces short-grain rice (50 g)
  • 1 3/4 ounces grated Parmesan (50 g)
  • 3 1/2 ounces zucchini (100 g)
  • 1 3/4 ounces calf's liver (50 g)
  • 1 3/4 ounces calf's kidneys (50 g)
  • 3 1/2 tablespoons cooking olive oil (5 cl)
  • 1 white onion, 1 3/4 ounces (50 g)
  • 10 extra fresh eggs, 2 ounces (60 g) each
  • 3 1/2 ounces flour, sifted (100 g)
  • 1 bunch basil
  • 1 bunch marjoram
  • 1/2 bunch flat-leaf parsley
  • cooking olive oil
  • coarse gray sea salt
  • fleur de sel

Instructions

Step 1: Veal Brisket

Slice a large 7 x 12 inch (18 x 30 cm) rectangle in the brisket. Using a large knife, score the middle, beginning on one side.

Make a cut between the lean pieces without cutting the ribs or slicing through completely, in order to form a pouch which will be sealed when stuffed.

Step 2: Stuffing

Make 8 hard-boiled eggs by cooking them for 10 minutes starting in cold water (or 9 minutes in boiling water). Cool immediately, and peel. Remove the excess whites from the eggs so that, when stuffed, both egg white and yolk can be seen in each slice.

Wash the chard greens and the baby spinach, and drain, removing as much water as possible.

Cook the rice in water seasoned with salt for 8 minutes, and drain. Rinse, then drain once more.

Peel, mince, and sweat the white onion in some olive oil in a covered pan, so as not to brown it. As soon as it is cooked, remove from the heat, and cool immediately.

Wash and dry the zucchini. Julienne, sweat with a pinch of salt, then press to remove as much liquid as possible.

Drain the tomatoes and the black olives, then chop.

Remove the membranes and nerves from the livers and kidneys, and cut into an even 1/6 inch (3 mm) salpicon.

Crack 2 eggs and beat with a pinch of salt.

Stalk, wash and dry the herbs. Coarsely chop the flat-leaf parsley and basil.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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