Jamaican Jerk Rack of Veal with Honey Cayenne Roux

1
Shea Goldstein

By
@dixiechik

Not your typical rack of veal! This boasts bold Jamaican Jerk flavors finished with a sweet/spicy roux to round it out.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Method:
Convection Oven

Ingredients

  • 6 lb
    rack of veal
  • 4 Tbsp
    jamaican jerk seasoning
  • 4 Tbsp
    olive oil
  • 1 stick
    salted butter
  • 1/4 c
    chicken broth
  • 1 Tbsp
    honey
  • 2 Tbsp
    cayenne pepper
  • 1 tsp
    salt

How to Make Jamaican Jerk Rack of Veal with Honey Cayenne Roux

Step-by-Step

  1. Combine Jerk seasoning and enough olive oil to make a paste; rub entire rack of veal, place into a large zip lock bag and refrigerate overnight.
  2. Preheat oven to 450 degrees and let the rack come to room temperature.
  3. Cook for 10 minutes, then reduce heat to 325 and cook for 35-45 minutes, until internal temperature reaches 145 for medium rare, 160 for medium, or 170 for well done.
  4. To make roux, melt butter over medium heat.
  5. Add flour and whisk until slightly thickened; reduce heat to medium low and add the rest of ingredients, whisking to incorporate.
  6. Remove from heat and serve over veal chops.

Printable Recipe Card

About Jamaican Jerk Rack of Veal with Honey Cayenne Roux

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Caribbean



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