Veal with Fava Bean Butter

• 1 1 1/2-pound boneless veal breast
• 3 grapefruits
• 3 lemons
• 3 limes
• 3 oranges
• 1/2 teaspoon water
• 5 1/3 cups firmly packed brown sugar
• 2 1/2 cups table salt
• 8 ounces fresh ginger, peeled and thinly sliced
• 1/2 cup coriander seeds
• 1/4 cup whole cloves
• 1/4 cup black peppercorns
• 1/4 cup allspice berries
• 1/4 cup yellow mustard seeds
• 15 fresh thyme sprigs
• 4 teaspoons pink curing salt per gallon of brine
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Maldon sea salt
• 22 ounces fava beans, in the pod
• 1 1/3 cups Arbequina extra-virgin olive oil
• 30 grams glycerine powder
• 12 fava bean flowers
• 4 slices grilled country bread
• canola oil for deep-frying
• 2 pounds veal shanks, cut into 1-inch pieces (ask the butcher to do this)
• 8 1/2 cups chicken stock
• 1/2 yellow onion, diced
• 1 carrot, diced
• 2 celery ribs, diced
• 4 teaspoons unsalted butter
• fine sea salt
• Banyuls vinegar
• 1/2 teaspoon fine sea salt
• 8 snow peas
• 8 sugar snap peas
• 1 teaspoon extra-virgin olive oil
• fine sea salt
• 12 shelled fava beans, blanched and peeled
• 28 English Pea Pods, shelled
• 20 bean sprouts
• 4 baby carrots
• 4 baby turnips
• 4 baby radishes
• 8 borage flowers
• 3/4 cup sugar
• 1 2/3 cups almond flour
• 2/3 cup all-purpose flour
• 7 tablespoons plus 2 tablespoons ground coffee
• 1 teaspoon fine sea salt
• 6 tablespoons black cocoa powder
• 5 teaspoons ground cardamom
• 7 tablespoons unsalted butter, melted

1. Shell the fava beans and discard the pods.
2. You should have about 1012 ounces (300 g) beans.
3. Bring a saucepan filled with water to a boil over medium heat.
4. Prepare an ice bath.
5. Add the fava beans to the boiling water and blanch for 3 minutes.
6. Using a skimmer, transfer the beans to the ice bath.
7. When the beans are cool, drain and peel them and put them in the blender.
8. Line a shallow baking dish with plastic wrap.
9. In a small saucepan, heat the olive oil to 140F (60C).
10. Add the glycerine powder and stir well to combine.
11. Pour the oil-glycerine mixture over the fava beans in the blender and process until completely smooth.
12. Transfer the puree to the prepared baking dish, cover loosely with plastic wrap, and freeze overnight or up to 16 hours.
13. Remove the frozen fava mixture from the freezer and transfer it to a cutting board.
14. Chop it up, return it to the blender, and process one more time to make sure the puree is completely smooth.
15. Transfer to a lidded container and refrigerate until ready to serve.
16. It will keep for up to 3 days.
17. When ready to serve, put the fava bean butter in a stand mixer fitted with the whisk attachment and whip on high speed until light.
18. It should have the consistency of whipped butter.
19. Serve immediately.

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Taken from www.foodrepublic.com/recipes/veal-with-fava-bean-butter-recipe/ (may not work)