Veal brisket barbecue style

Name: Veal brisket barbecue style
Ingredients: Butter; Orange juice; Icing sugar; cooked chicory; Veal jus; Potato gratin; Celeriac purée; Olive oil; cooked veal chuck

Barbecued veal brisket with chicory and celeriac purée.

Ingredients

Butter

Orange juice

Icing sugar

cooked chicory

Veal jus

Potato gratin

Celeriac purée

Olive oil

cooked veal chuck

Preparation

Melt a little butter in a pan. Add a bit of powdered sugar and let it caramelize lightly. Deglaze with a splash of orange juice and let the sugar dissolve well.
Heat olive oil in a frying pan. Halve the cooked chicory, place cut side down in the pan and let it fry briefly. Then add the cooking liquid, lower the heat, and let it warm through. Gently heat the meat in a veal jus.
Warm the celeriac and truffle purée (in water or in a pan out of the packaging). Slice the potato gratin and brown in butter in the pan, or heat in the oven at 200°C.