Veal’s Neck stew

This week we have special meat in DeKrat, which I’ve never cooked with before: Veal’s Neck. As the milk drinking capital of the world there is a lot of veal production in the Netherlands. Strangely enough veal isn’t a kind of meat that is on the daily menu of the Dutchies and thus 95% of all veal is exported to our neighboring countries.

Veal’s Neck stew

Dinner for 2

400 gr veal’s neck, in pieces of 4x4 cm

1 tbsp. flour

1 tbsp. sunflower oil

2 shallots, chopped

2 cloves garlic, chopped

250 ml white wine

250 ml broth

2 bay leafs

½ lemon

6 twigs thyme

Preheat the oven at 180 C. Season the veal with salt and pepper and roll in the flour. Fry them in the oil until browned and set aside. Fry the shallots and garlic until softened, add the veal’s neck together with the wine, stock, bay leafs, lemon zest and thyme.  

De Krat

Our first box with local, seasonal, organic products has been delivered! I decided it was time to try one of these after noticing that I mainly grab the same fresh products every time I go last minute shopping for dinner. It’s just once, maybe twice a week I have a look in my cooking books to cook something besides the usual. I hope this box is going to help me to think out of the box a bit more as far as cooking is concerned. 

The box is called 'De Krat' and each week we will receive around five different vegetables, 1 kind of fruit, 2 times meat and/or fish, one bread baked by Brood van Menno and once specialty (this week it’s apple juice). We'll receive a few recipes by mail on the day of delivery so we'll have an idea what to make with all the different products.

This box is a good one to start with as far as I’m concerned! What better to eat this time of year than fresh white asparagus! And now I’ll be finding out what can be done with vervain, besides making a lovely cup of tea with it.