Roast Veal with Port Wine Sauce (low Cooking)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 6 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast veal (sausage)
- 0.5 teaspoon ½ salt
- some fat (clarified butter)
For the marinade:
- 1 tablespoon mustard
- 1 tablespoon balsamic vinegar, red
- 1 tablespoon olive oil
- pepper from the grinder
For the sauce: (port wine sauce)
- 150 g shallot (s)
- 0.5 ½ chilli pepper (s), red
- 2 ½ dl port wine, red
- 2 teaspoons cornstarch (corn starch, dark)
- 0.5 dl ½ balsamic vinegar, red
- 0.5 teaspoon ½ salt
- pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut into wedges. Halve the chilli, remove the core and cut into fine strips.
- Mix all ingredients well for the marinade. Brush the meat with it. Cover and let the meat marinate at room temperature for 4 hours. Then salt the meat.
- Preheat the oven to 80 ° C. Put the wire rack in the lower half of the oven. Let the clarified butter get hot in a frying pan. Sear the meat in it over medium heat for approx. 10 minutes. Place the roast in the oven on the rack and cook for about 2 hours. Core temperature 60 ° C. The meat can then be kept warm in the oven at 60 ° C for 1 hour.
- For the port wine sauce, simmer the shallots, chilli, port wine and balsamic vinegar in a pan over low heat for approx. 15 minutes. Stir in the cornstarch and simmer for another 2 minutes. Spice up.
- Cut the meat open and serve with the side dish on preheated plates, pour the sauce over it. Serve. Serve a potato gratin or a risotto as a side dish.
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