Caramelized Veal Chop Slow-Cooked with Roast Plum Tomatoes and Garlic

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

This won’t be a cheap dish to make, so definitely keep it for a special occasion. It is very simple to cook but it is crucially important that you caramelize the meat correctly and ideally serve it medium rare. This is my own favourite restaurant dish.


  • 120 g butter, plus an extra knob to finish
  • 3 tablespoons olive oil
  • 4


First prepare the roast plum tomatoes and garlic: preheat the oven to 125°C/gas %. Score the bottom of the tomatoes as if you were skinning them. Liberally coat them and the blanched garlic with olive oil, salt and pepper and