Roast Veal – Buttery and Tender
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 hrs |
| Total Time | 5 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2.3 kg roast veal, (shoulder)
- 1 bunch soup greens
- 3 carrot (s)
- 1 onion (s)
- 1 shot white wine
- 200 ml veal stock
- 1 dash cream
- Clarified butter
- salt
- pepper
- 0.5 liter ½ broth
Print Recipe
Pin Recipe Instructions
- Salt the veal and fry it in hot clarified butter in the roaster on all sides, remove from the roaster.
- Roast the finely chopped greens, carrots and onions in the roasting pan, place the meat on top, pour the stock over them and place in the oven at about 130 ° C. Put the lid on and pour the meat over and over again.
- After about 1/2 hour add the white wine, after about 2 hours add the veal stock. Pour over again and again.
- Let simmer slowly for a total of approx. 4 - 5 hours at 130 - 150 °.
- Then let the meat soak in aluminum foil for about 1/2 hour in the 50-80 ° warm oven.
- Puree the resulting juice, season to taste. Cut the meat into slices and serve with the sauce, vegetables and e.g. rice.
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