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Neil Perry

BBQ Veal Rump with Red Cabbage Salad


Warm red cabbage salad served with veal rump steaks.

Ingredients

Marinated Veal

  • 4 veal rump steak
  • 250 ml extra virgin olive oil
  • 4 cloves garlic
  • ½ bunch continental parsley
  • Sea salt
  • Freshly ground black pepper
  • ½ bunch thyme

Red Cabbage Salad

  • Extra virgin olive oil
  • ½ medium spanish onion sliced
  • 3 cloves garlic sliced
  • Sea salt to taste
  • ½ red cabbage roughly sliced
  • 1 granny smith apple grated
  • 100 ml cider vineger
  • 4 tablespoons brown sugar
  • 2 cups white wine

Method

Marinated Veal

  1. Blend all ingredients together until incorporated.
  2. Marinate the steaks for a couple of hours.
  3. Heat the BBQ and grill the steaks to your liking (about four minutes for medium rare).
  4. Rest them well.

Red Cabbage Salad

  1. Heat the olive oil in a deep pan and sweat the onion, garlic and salt until soft.
  2. Add the cabbage and continue to cook slowly for five minutes until it has softened well.
  3. Add the apple, vinegar and sugar and cook out a further three minutes, then add the wine and leave to simmer for about half an hour.
  4. Spoon the cabbage salad onto a serving platter and serve the veal steaks over the top.
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  • Mrs
    January 2011

    Thanks to you Neil Perry, for the most wonderful and delicious recipes. One day, hope to come to your restaurant where you are and have a great meal. Thankyou and hope to meet you one day!!!!:):)

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