Grilled Veal with Welsh Rarebit Recipe

This Grilled Veal with Welsh Rarebit is a tender and savory recipe, which is made with veal rump steaks and mature Cheddar cheese. It’s a restaurant-quality dish, ready in about 50 minutes.

Grilled Veal with Welsh Rarebit Ingredients

For the Veal:

• 3 x 220g higher-welfare veal rump steaks
• 2 tablespoons olive oil
• ½ a bunch of fresh thyme

For the Welsh Rarebit:

• 25g butter
• 25g plain flour
• 1¼ teaspoon mustard powder
• ½ teaspoon cayenne pepper
• 200ml stout
• 200g mature Cheddar cheese
• ½-1 teaspoon truffle oil
• 6 slices of bread
• Worcestershire sauce

For Serving:

• 400g Swiss chard

How To Make Grilled Veal with Welsh Rarebit

1. Make the Rarebit Base: First, make the cheese mixture. Melt the butter in a saucepan over a medium-low heat. Stir in the flour, mustard powder, and cayenne pepper and cook for a minute to create a paste (a roux).
2. Add Stout and Cheese: Slowly pour in the stout while stirring continuously to create a smooth sauce. Cook for about 5 minutes. Grate the Cheddar cheese, add it to the saucepan, and continue to stir and cook for 10 minutes, until the cheese is fully melted and incorporated.
3. Chill the Mixture: Transfer the cheese mixture to a container, stir in the truffle oil, and place it in the fridge to chill and firm up.
4. Cook the Veal: Heat a griddle pan over a medium-high heat. Coat the veal steaks with olive oil, sprinkle with fresh thyme leaves, and season with salt and pepper. Place the steaks on the hot griddle and cook for 7 to 8 minutes on each side, or until cooked to your liking.
5. Rest the Veal: Transfer the cooked steaks to a plate and cover them loosely with foil to rest and stay warm.
6. Make the Rarebit Toasts: Preheat your grill (broiler) to medium-high. Place the bread slices on an oven tray and toast them for 2 to 3 minutes on each side. Pile the chilled cheese mixture onto the toasts and place them under the grill for another 6 to 7 minutes, until the cheese is browned and bubbling.
7. Wilt the Chard and Serve: While the rarebit is under the grill, wilt the Swiss chard in a pan of boiling water for a minute, then drain it well. To serve, divide the rarebit toasts among your plates. Slice each veal steak into three pieces and arrange them on top of the rarebit. Serve with a splash of Worcestershire sauce and the wilted Swiss chard on the side.

Recipe Tips

• How to get a smooth rarebit sauce? The key is to add the stout slowly while stirring or whisking constantly. This will prevent the flour from clumping. Also, keep the heat on low when you add the cheese to allow it to melt gently without becoming grainy.
• What’s the best way to cook veal? Veal is a lean meat, so it’s important not to overcook it, which can make it tough. Grilling it over a high heat for a short time is perfect. Most importantly, always let the meat rest for at least 5 minutes after cooking to ensure it’s tender and juicy.
• Can I make the rarebit mixture ahead of time? Yes, absolutely! The recipe requires the cheese mixture to be chilled, so it’s a perfect make-ahead component. You can prepare it a day in advance and keep it covered in the refrigerator.
• What if I can’t find veal? If veal rump steak is unavailable, this dish would also be delicious with a good quality beef sirloin or rump steak. Adjust the cooking time based on the thickness of the steak.

What To Serve With Grilled Veal and Welsh Rarebit

This is a rich and complete meal on its own with the Swiss chard. For a more substantial pub-style dinner, it would also be wonderful with:

• Thick-cut, crispy chips (French fries)
• A simple green salad with a sharp vinaigrette to cut the richness
• Roasted root vegetables like carrots and parsnips

How To Store Leftovers

• Best Eaten Fresh: This dish is at its best when the rarebit is hot and bubbly and the steak is freshly cooked.
• Refrigerate: If you have leftovers, it’s best to store the components separately. Keep the rarebit mixture, cooked veal, and wilted chard in separate airtight containers in the refrigerator for up to 2 days.
• Reheat: To serve, gently reheat the veal slices in a hot pan. Make a fresh piece of toast and reheat the rarebit mixture on top under the grill.

Grilled Veal with Welsh Rarebit Nutrition Facts

• Serving: 1 serving (1/3 of recipe)
• Calories: 850 kcal
• Carbohydrates: 40g
• Protein: 55g
• Fat: 52g
• Saturated Fat: 25g
• Sodium: 1200mg

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

FAQs

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