Veal Stock

1. Simmer the calves for 45 minutes in a pot completely, cover with water. When cooked, reserve the water and the feet. Cool it down.
2. Roast the bones in the oven for 55 minutes at 180°C.
3. Sweat down the sliced onion with the star anise and when it is cooked add the other vegetable.
4. When all the vegetables are cooked add the spices.
5. Combine all the ingredients into a 20L gastro tray and a 10L gastro tray.
6. Cover and cook at 120°C for 8 hours in the oven.
7. When ready pass through a chinois and chill.
8. Remove the fat and start reducing the stock.
9. Reduce to 4L and reserve.

To prep the sweetbread

• Dissolve the salt into the water.
• Add the sweetbread and leave for 2h.
• Remove them and rinse for 30 minutes in cold running water.

To cook:

• Preheat a water-bath to 65°C.
• Seal the sweetbread in a sous-vide bag under full pressure and cook for 2h.
• When cooked transfer them in an ice bath until completely chill.
• Remove the sweetbread from the bag and peel away the fat and membrane
• Cut the sweetbread into pieces of the willing size.
• Refrigerate and aloud to dry both sides for few hours before using.

Blackcurrant Mostarda

• Cook half of the blackcurrants with wine, vinegar, sugar, mustard seeds and reduce by half.
• Add the rest of the blackcurrants, the Dijon mustard and cook for 2h.
• Season with salt and preserve.

Pickled Lingonberries

• Combine the water, vinegar and sugar and whisk until completely dissolved
• Pour pickle over cleaned and dried lingonberries
• Refrigerate for a minimum of 48hours before using

To Finish the Dish

• Grill and glaze the sweetbread
• Cook the maitake mushroom wedge in a pan with oil, then butter and reserve warm. Season with salt, black pepper and smoked olive oil
• Finely slice some radicchio and gently sauté in a pan with oil and then deglaze with Cabernet Sauvignon vinegar

To Plate the Dish

• Sweetbread grilled and glazed.
• Cooked maitake mushroom
• Sautéed radicchio
• Wild black cumin
• Pickled lingonberries
• Veal sauce with black curran mostarda