Veal Cubes with Grapefruit Caramel Recipe
Veal Cubes with Grapefruit Caramel
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

Serve hot or warm.

Variation: replace the grapefruit with pineapple

For 4 servings

- 2 thick veal cutlets (about 2 cm thick), 150 g (5 oz.) each
- 4 Tbsp. toasted sesame seeds
- 4 Tbsp. sugar
- 4 Tbsp. water
- 1/2 tsp. white vinegar
- 2 Tbsp. oil
- salt and pepper
  1. Cut the veal into large cubes and sauté in oil in a non-stick pan for 2-3 minutes.
  2. Remove the zest from the grapefruit with a paring knife. Cut it into matchsticks and place in a saucepan of cold water. Bring to the boil; drain.
  3. Peel all the white pith from the grapefruit and remove the segments. Cut into cubes and set aside.
  4. Cook the water, sugar and grapefruit zest for 10-15 minutes, then add the vinegar and reduce to a light caramel color.
  5. Add the veal cubes and coat with the caramel. Season with salt and pepper and set aside.
  6. Sauté the grapefruit cubes until warm, then make little kebabs with a cube of veal and a cube of grapefruit.
  7. Serve sprinkled with the sesame seeds.

An aperitif wine

More recipe ideas

Collaboration: La Collective du Veau INTERVEAUX / INTERBEV
Photo: Dominique Azambre and Jean-François Mallet

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