Veal Loin with Colorful Vegetables
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- g 2,200 roast veal (saddle veal with rib bones)
- 50 g ham, diced
- 400 ml veal stock
- 200 ml wine, white, dry
- 2 tomato (s)
- 1 leek
- 2 shallot (s)
- 1 clove garlic
- 2 tablespoon clarified butter
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 Romanesco
- 1 cauliflower
- 1 broccoli
- 8 small carrot (s)
- 1 bunch parsley, smooth
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 teaspoon powdered sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pre-order veal saddle from the butcher and explain exactly how the piece should be cut. It is best to present a picture. The backbone has been removed and the meat is only attached to the rib bones, which should also protrude a few centimeters from the meat. The finished roast can be touched there and separated or portioned between the individual ribs.
- Cut the romanesco, cauliflower and broccoli into very small florets, blanch in boiling salted water for 2 minutes and rinse thoroughly with cold. Cut the green of the carrots down to 1 cm. Peel the carrot with a peeler, blanch for about 5 minutes and also rinse. Drain all vegetables well and dry with paper towels.
- Pepper and salt the meat and sear it in clarified butter in a sufficiently large roasting pan. Cut the leek, shallots and garlic into small pieces, add with the diced ham and sauté briefly. Add quartered tomatoes and deglaze everything with the stock and white wine. Add the sprigs of rosemary, thyme and parsley stalks.
- Put the meat thermo in the middle of the meat and place the open roaster in the oven set to 180 °. The thermo is set to a core temperature of 60 °, which is reached after about 60 minutes. Remove the meat, place on a roasting plate or on the roasting lid and leave to rest in the oven on display with the door open for about 15 minutes. If the oven temperature falls below 70 ° during this time, close the door.
- Pour the cooking liquid through a fine sieve into a saucepan, degrease and reduce to about a quarter of a liter. Make a sauce out of this with mustard, pepper, salt, lemon, sugar, pureed apple, honey or balsamic vinegar? There are no limits for your creativity. Everyone takes the ingredients they like best. Thicken the sauce with cold butter flakes or a little cornstarch.
- To make the vegetables ready to serve, you need two pans. Spread some powdered sugar in the first and let it caramelize, making sure that it does not turn brown, otherwise repeat the process. Then drain some butter and toss the carrots in it over low heat.
- Heat the butter and olive oil in the second pan and toss the other vegetables in it. Season with salt and pepper. Chop the parsley leaves and sprinkle them on the arranged plates
- As additional side dishes boiled or jacket potatoes, spaetzle or just an oven-fresh baguette.
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