In traditional French butchery, the veal cut akin to beef rump—known regionally as 'veal rump'—shines in this Angevin specialty, slowly braised with carrots and baby onions for melt-in-your-mouth tenderness.
Line a casserole or cast iron braising pan with the pork rind, fat side down.
Peel and slice the carrots; peel the baby onions, leaving them whole.
Arrange the carrots over the rind to form a bed. Place the veal rump on top, season with salt and white pepper, then tuck the baby onions around it.
Preheat oven to 220°C. Place uncovered casserole inside and roast for 10 minutes. Turn the meat and roast another 10 minutes.
Remove from oven. Pour in the wine and veal stock, add the brandy and bouquet garni.
Cover and reduce heat to 180°C. Braise slowly for 1 hour 30 to 40 minutes (or longer on very low heat for optimal tenderness).
Transfer meat to a cutting board; discard rind. Stir cream into the pan juices. Simmer gently to thicken, incorporating the vegetables.
Adjust seasoning to taste.
Slice veal into thick pieces, arrange on a platter, and coat with the creamy sauce, onions, and carrots. Serve immediately.
