Chestnut & Porcini-Crusted Veal Rack Recipe

This Chestnut & Porcini-Crusted Veal Rack is a restaurant-quality and tender recipe, which is made with dried porcini and vac-packed chestnuts. It’s the perfect centerpiece for a holiday meal or special occasion, ready in about 2 hours and 30 minutes.

Chestnut & Porcini-Crusted Veal Rack Ingredients

For the Veal & Crust:

• 2.5kg 4-bone higher-welfare veal rack, trimmed and bones cleaned
• Olive oil
• 2 tablespoons Dijon mustard
• 5g dried porcini mushrooms
• 50g wholemeal bread
• 70g vac-packed chestnuts
• 3 sprigs of fresh sage
• Sea salt and freshly ground black pepper

For the Cumberland Sauce:

• 1 orange, juice of
• 4 tablespoons port
• 4 tablespoons redcurrant jelly
• 1 teaspoon English mustard

How To Make Chestnut & Porcini-Crusted Veal Rack

1. Prep the Veal and Oven: Preheat the oven to 180ºC/350ºF/gas 4. Remove the veal rack from the fridge about 30 minutes before cooking to allow it to come to room temperature.
2. Sear the Veal: Heat a large frying pan over a high heat. Rub the veal all over with olive oil and a generous pinch of sea salt and black pepper. Place it in the hot pan and sear on all sides for 3 to 4 minutes, until golden brown all over.
3. Make the Chestnut-Porcini Crust: While the veal sears, place the dried porcini in a small bowl and cover with boiling water to rehydrate for a couple of minutes. In a food processor, add the softened porcini, bread, chestnuts, sage leaves, a pinch of salt and pepper, and a good splash of olive oil. Pulse until it all comes together to form a coarse paste.
4. Crust and Roast the Veal: Transfer the seared veal to a baking tray and brush the top surface with the Dijon mustard. Spoon the chestnut crust paste onto the veal and use your hands to pat it down firmly. Place the rack in the oven and roast for 1 hour and 10 minutes to 1 hour and 20 minutes for medium.
5. Rest the Meat: Remove the veal from the oven, cover it loosely with foil, and let it rest for at least 30 minutes before carving. This is a crucial step for a juicy result.
6. Make the Cumberland Sauce: While the veal is resting, make the sauce. Pour any cooking juices from the veal pan into a small saucepan. Add the orange juice, port, redcurrant jelly, and English mustard. Place over a low heat, stirring continuously, until the jelly has melted and the sauce is smooth and combined. Season to taste.
7. Slice and Serve: Carve the veal rack between the bones into cutlets. Serve with the warm Cumberland sauce and some steamed winter greens.

Recipe Tips

• How do you keep the crust from falling off? After spooning the paste onto the mustard-coated veal, it’s important to use your hands to pat it down firmly and create a compact layer. The mustard acts as a flavorful glue to help it adhere.
• What’s the best way to get a good sear? Make sure your pan is very hot before you add the oil and the meat. Also, ensure the veal is at room temperature and patted dry with paper towels. This will create a beautiful, brown crust instead of steaming the meat.
• Why is resting the meat so important? Resting the cooked veal for a full 30 minutes is not optional! It allows the juices to redistribute throughout the meat, ensuring that every single bite is tender and juicy. If you slice it too soon, all the juices will run out onto the cutting board.
• What if I can’t find veal rack? If veal rack is unavailable or too expensive, this recipe would also be delicious with a rack of pork or a small beef rib roast. You will need to adjust the cooking time based on the weight and type of meat.

What To Serve With Chestnut & Porcini-Crusted Veal

This is an elegant centerpiece dish that pairs beautifully with classic roast dinner sides. The recipe suggests steamed winter greens, but it would also be wonderful with:

• Creamy polenta or a potato gratin
• Roasted root vegetables like carrots and parsnips
• A simple risotto Milanese

How To Store Leftovers

• Refrigerate: Store leftover cooked veal and the Cumberland sauce in separate airtight containers in the refrigerator for up to 3 days.
• Reheat: For the best results, gently reheat the veal slices in a moderately hot oven or in a skillet, being careful not to overcook them. The sauce can be reheated in a small saucepan on the stove. Note that the crust will not be as crispy upon reheating.

Chestnut & Porcini-Crusted Veal Nutrition Facts

• Serving: 1 serving (1/4 of recipe)
• Calories: 890 kcal
• Carbohydrates: 35g
• Protein: 65g
• Fat: 55g
• Saturated Fat: 22g
• Sodium: 980mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

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• Jamie Oliver 5 Ingredients Chestnut Carbonara
• Beef Stroganoff Recipe