Veal Loin with Braised Beet

Perhaps your new favorite bean dish:

(Attention: Long preparation time for spice oil and meat) the day before flavor the sunflower oil or other vegetable oil.

To do this, coarsely chop the star anise, then gently dry roast it together with the fennel seeds in a dry frying pan until you can clearly smell the aroma. Cut the chili pepper in half lengthwise, remove the seeds.

Heat the sunflower oil or other vegetable oil (do not heat), pour in the spices, put the whole thing in a screw jar and leave for 24 hours.

Pour the oil drained through a sieve over the veal carree, massage the oil briefly, then put the meat in a freezer bag, squeeze out the air, tie it shut and marinate in the refrigerator for one night.

Remove the peel from the beet under running water, and cut into evenly sized cubes (about 2 x 2 cm). Remove the peel very thinly from half of the orange. Put the beet in a small saucepan with all the ingredients, toss in a tiny bit of sunflower oil or other vegetable oil, season with salt, season with pepper, pour on a dash of port and a tiny bit of water, put the lid on and steam in the stove at 180 °C until the beet is soft but still al dente (probably an hour).

Then remove the beet, set aside, pour the gravy through a sieve and cook in an open saucepan until it reaches a slightly syrupy consistency.

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