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Braised Rose Veal Brisket with Creamy Polenta

Create a delicious dinner for two thanks to this recipe from @keithcooks_ using our rose veal rolled brisket which, when cooked slowly like this you get incredibly tender meat that will fall apart when sliced.

Braised Rose Veal Brisket with Creamy Polenta

Create a delicious dinner for two thanks to this recipe from @keithcooks_ using our rose veal rolled brisket which, when cooked slowly like this you get incredibly tender meat that will fall apart when sliced.

  • Serves: 6
  • Prepare: 15 Minutes
  • Cook: 3 Hours
  • Difficulty: Medium

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Ingredients

  • 1kg rose veal brisket
  • 3 celery sticks, chopped
  • 1 large brown onion, diced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 800g tinned chopped tomatoes
  • 200ml red wine
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • olive oil
  • tenderstem broccoli
  • asparagus

FOR THE POLENTA

  • 250g polenta
  • 800ml water
  • 60g cream cheese
  • 2tbsp unsalted butter
  • 1tbsp garlic butter rub
  • 2tbsp parsley, finely chopped

FOR THE GREMOLATA

  • 1 lemon, zested
  • 2tbsp parsley, chopped
  • 2 garlic cloves, minced

Method

  1. Place a frying pan over a medium heat and add the olive oil. Carefully place the rolled veal brisket in the pan and brown the meat all over. Transfer the meat to a deep pan
  2. Add diced onion, celery and carrot to the frying pan, add a drizzle of oil and let the vegetables gently soften over a low heat. Pour in chopped tomatoes, rosemary, thyme, garlic and red wine then stir everything together
  3. Pour the sauce over the brisket and cover with a lid. Place the deep pan on your cooker hob and bring to a gentle simmer for 3 hours, topping up with water is required. Once cooked, remove from heat but keep the lid on until you are ready to serve
  4. To make the creamy polenta, bring a pan of water to the boil and pour in the polenta, stirring as you go to avoid lumps. Add butter, cream cheese, seasoning of choice (I use Angus & Oink Garlic Butter) and chopped fresh parsley. Combine everything together until the polenta is smooth and creamy
  5. Tenderstem broccoli and asparagus are ideal sides of choice. Simply cook them in a pan with unsalted butter and a drizzle of oil for 5 minutes and season to taste
  6. Remove the brisket from the pan and slice into strips. To serve, simply add a layer of polenta to your plate and place the sliced veal brisket on top. Pour some of the cooking liquid over the meat and serve with broccoli and asparagus
  7. Garnish the dish with fresh gremolata and serve immediately
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Frequently asked questions

  • Working in harmony with nature, our organic dairy calves are reared to the highest welfare standards certified by the Soil Association who stipulate that the calves must have access to outdoor pasture in order to forage and express their lively natural behaviours. They live in small, sociable groups. 

  • In comparison to organic beef, the taste is tender and not as strong in flavour. Lean and with noticeably less fat, organic rose veal offers a melt-in-the-mouth texture with very little seasoning required. 

  • Our Friesian bull calves have access to grass that hasn’t been treated with any chemicals or pesticides, their diet is predominantly organic whole milk and nutrient-dense cake made from organic cereals and grain. 

  • Producing organic rose veal makes use of our surplus Friesian bull calves. They’re slowly reared for around 10 months and live outside as much as the weather allows, otherwise in an airy, straw-strewn barn. The name rose veal lends itself to the meat being tinted pink as the animals have access to pasture.