Veal recipe, corn variation, rich juice.

Preparation of the juice: In a pot with oil, sauté the meat cut into small cubes. Add the carrots and coarsely chopped onions, as well as the sprig of thyme.

Sauté until achieving a nice color. Deglaze lightly with white stock, adding liquid to cover the meat. Let cook for 1 hour. Strain the meat through a fine sieve. Reduce the juice until it reaches a syrupy sauce consistency.

Preparation of the croquettes: In a saucepan, heat the water and milk. Season with salt and roasted curry. Pour in the cornmeal and let it swell for about 5 minutes.

Place on a rectangular tray. Cover directly with plastic wrap. Cut into cubes and bread in the traditional way. Fry in oil at 180°C.

Preparation of the tomato condiment: Sauté the chopped onion and garlic in olive oil. Add the tomato diced finely. Let cook and finish with finely chopped green chili. Add a teaspoon of white vinegar and a pinch of salt.

Preparation of the filling: Thinly slice the mini corn and anchovies. Finely chop the green onion and the large green pepper. Cook the fresh corn in a pressure cooker. Remove the kernels from the corn after cooking.

To finish, Plating: Sear the meat in a drizzle of peanut oil for about 2 minutes on each side, then finish in the oven at 180°C for about 4 minutes. In a pan with a drizzle of olive oil, sauté the garnish. Arrange your garnish along the bottom of the plate, slice the meat into pieces, place the croquette, and add the tomato condiment, then sauce the plate with the rich meat jus.