Thursday, November 29, 2012

Holiday Recipe: Grilled Thyme Garlic Veal Chop

The Boar’s Head in Charlottesville, Virginia shared their Holiday Grilled Thyme Garlic Veal Chop recipe. Yum!

Grilled thyme, garlic marinated veal chop  
Braised red cabbage, mustard spatzli
4 servings

4 ea veal chop
2 sprigs, fresh thyme
3 oz olive oil
1 clove garlic, minced
1 tsp salt
½ tsp pepper


Mix all ingredients together except veal chops. Place veal chop in marinade and let marinade for 1 hour. On a preheated grill chops to desired temp.

Braised red cabbage

1 ½ lb red cabbage, shredded
1 oz oil
1 tbsp butter
¼ ea onion, diced
¼ cup red wine
¼ cup red wine vinegar
1 tbsp brown sugar
1 cup vegetable stock


In a sauce pan add the oil, sauté the onions. Add the cabbage and other ingredients. Cover the pan and braise the mixture until tender. Check occasionally to make sure the all the liquid does not evaporate.

Mustard spatzli


8 oz flour
2 ea whole eggs
3 oz milk
1 tbsp Dijon mustard
To taste salt, pepper, nutmeg
2 tbsp butter


Combine eggs with milk and seasonings and mix well. Work in the flour and let dough rest for 10-15 minutes. Place the dough in a colander and drop the dough into a pot of boil water. Remove the spatzli and shock in ice water. In a sauté pan and the butter to melt, sauté the spatzli until golden brown

The Boar's Head | 434.972.6011
   200 Ednam Drive, Charlottesville, VA 22903

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