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Rib of veal with morels, cooked in a bread sealed clay pot


40 min

40 min

·         1 Rib of Veal of around 1Kilo

·         500g of Morel mushrooms or 100g of dried Morels

·         2 Onions

·         50g Butter

·         35cl Veal juice from your butchers

·         1Kg bread dough from your bakers

·         A cast iron casserole with a lid


1 – Seal the rib of veal in the casserole on both sides.  Remove the rib and fry the chopped onions in some butter till slightly brown then add the Morels that you will have sliced in two.  Cook with the lid on for about 10 minutes stirring from time to time. Add the veal juice, season and simmer for 5 minutes. Turn off the heat, cover and let the casserole cool down.


2 – It is important that the casserole dish is not hot when you seal it with the bread dough.  Return the rib of veal into the casserole in the middle of the morels, onions and juice. Cover and then seal the lid with your bread dough so that the casserole is airtight. Put in a preheated oven for 25 minutes at 200°C then give it 10 minutes rest out of the oven before opening and serving. Place the bread in a separate dish on the table. The crispiness of the bread is part of the match!