Veal Navel Plate by Metzger Freres (x5) (Chilled)

Metzger Freres is a revered French butcher house with roots in Alsace, known for elevating traditional charcuterie and meat craft since 1930. The family run business combines old world breeding practices with meticulous dry aging, sourcing only grass fed veal from the Vosges region. Their veal navel plate, offered here as a chilled five pack, reflects a heritage of patience and respect for the animal. 

The navel plate is cut from the belly section, then lightly brined and slowly cooked in natural broth, a process that yields an exceptionally tender, fine grained texture. Its taste is delicate, subtly sweet, with clean milky notes and a whisper of hazelnut from the gentle aging. Unlike beef, veal navel plate is almost buttery, with no gamey edge, just a pure, savoury richness that melts on the tongue. This is refined, comforting French cooking made effortless. 

Cooking Instructions:

• Pat navel plate pieces dry. Season with salt and pepper.
• Sear in hot oil over medium-high heat until browned on all sides. Work in batches.
• Remove meat. In the same pot, cook 1 chopped onion, 2 carrots, and 2 celery stalks until soft.
• Add 3 garlic cloves and 2 tablespoons tomato paste. Cook 1 minute.
• Deglaze with 1 cup white wine. Scrape up browned bits.
• Return meat to pot. Add 2 cups veal or beef stock, 2 bay leaves, and thyme.
• Cover and braise at 325°F (160°C) for 2.5–3 hours until fork-tender.
• Rest for 10 minutes. Serve with cooking juices, polenta, or mashed potatoes.