Veal Ragout with Lime and Capers

Ingredients

• 2 untreated limes
• 1 onion
• 0.5 stalk of leek
• 2 kaffir lime leaves
• 2 stems Parsley
• 2 cloves mace
• 1 tsp peppercorns
• 1 star anise
• 1.2 l Vegetable broth
• 1 kg veal (e.g., shoulder)
• 30 g Butter
• 30 g flour
• 150 ml whipping cream
• 2 tbsp capers
• Salt
• pepper (ground)
• lime zest for garnish

Instructions

1. 1.

   Wash the limes hot and dry rub them. Zest the peel into strips and squeeze out the juice. Peel and roughly dice the onion. Wash, trim, and slice the leek into rings. Combine all prepared ingredients with parsley, mace, pepper, and star anise in a pot. Add broth and bring to a boil. Simmer gently for about 10 minutes, then strain through a sieve. Return the liquid to the pot and bring to a boil again.

2. 2.

   Rinse the veal and cut into bite‑size cubes. Add to the stock, bring to a boil, skim off foam. Reduce heat and simmer gently for about 45 minutes until tender. Strain again, catch the broth, measure 800 ml. If needed, reduce further or add water and cool. Drain the meat well.

3. 3.

   For the sauce, melt butter with flour while stirring until pale. Gradually pour in the stock, stirring, and simmer for about 10 minutes to thicken into a creamy sauce.

4. 4.

   Stir in cream, add veal and capers, heat through, season with salt and pepper.

5. 5.

   Serve on small bowls, garnish with lime slices.

6. 6.

   Accompany with rice as desired.