Guest chef: Jacqui Israel

This recipe is from George Sternfeld, a special man I first met at the Jewish Museum in Sydney.

Rack of veal with herbs. Picture: Alan Benson

This recipe is from George Sternfeld, a special man I first met at the Jewish Museum in Sydney, where we both volunteer. We love chatting about food, and his “gourmet group” has always fascinated me. Five couples meet every month to try out a different cuisine; the host couple provides drinks and music, while the guests cook and bring the food. George barbecues his veal, but at the Monday Morning Cooking Club we do ours in the oven.

RACK OF VEAL WITH HERBS

8-bone rack of veal

2 teaspoons sea salt

1 teaspoon ground black pepper

60ml (¼ cup) olive oil

2 cloves garlic, crushed

1 bunch rosemary

1 bunch sage

4 large onions, quartered

250ml (1 cup) water

Beetroot confit, to serve

Preheat oven to 250°C. Rub veal with salt, pepper, oil and garlic. Cover with rosemary and sage (on their stalks) and truss with butcher’s twine to secure. Put onion into roasting pan, then add water. Place a wire rack in the baking tray, over the onion, put veal on top and roast for 15 minutes. Reduce temperature to 180°C and roast for a further 25 minutes (for rare). Remove tray from oven, transfer veal and onions to a large plate, cover with foil and rest for 20 minutes. Meanwhile, on the stove top, place roasting pan over a medium heat and simmer for a few minutes, until cooking juices are reduced by half. Serve juices with meat and onions, and beetroot confit on the side. Serves 6–8

BEETROOT CONFIT

50g butter or margarine

1 tablespoon olive oil

½ onion, thinly sliced

2 cloves garlic, crushed

450g grated beetroot

90g brown sugar

60ml (¼ cup) balsamic vinegar

60ml (¼ cup) dry sherry

80ml (¹⁄³ cup) orange juice

1 tablespoon finely grated orange zest

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

100g currants or sultanas

In a heavy-based saucepan over medium heat, melt butter or margarine and add olive oil. Add onion and garlic and sauté for 15 minutes or until soft. Add beetroot and remaining ingredients. Stir to combine. Cover and simmer gently over low heat for 1 hour, stirring occasionally, until beetroot is fork-tender. Uncover, increase the heat to medium-high and simmer to reduce any excess liquid. Allow to cool before serving. This recipe makes 2½ cups; it will store in the refrigerator for up to 2 weeks.

Guest Chef Jacqui Israel.

Jacqui Israel is a member of the Monday Morning Cooking Club, a group of five Jewish Australians who meet weekly to cook. Extract from their cookbook It’s Always About the Food (HarperCollins, $49.99).