Classic roast veal

Classic roast veal
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Classic roast veal ingredients

  • 1 1⁄2 kg Veal shoulder with bones
  • 1 seasoning (salt+pepper)
  • 5 g Rosemary, fresh
  • 1⁄2 dl oil, peanut
  • 1⁄10 Mirepoix (cut vegetables for flavoring)
  • 20 g Tomato paste 5/1
  • 1⁄2 dl Wine, white
  • 1⁄3 Brown stock
  • 1 g Bay leaves
  • 5 g thyme, fresh
  • 1⁄5 dl Madeira (special wine)
  • 20 g Tomatoes, cherry
  • 10 g basil, fresh

Cooking Classic roast veal

1. SEAON MEAT WITH SALT AND PEPPER HEAT OIL IN BRAISING PAN, BROWN MEAT EVENLY ALL OVER ADD MIREPOIX AND STIR ADD TOMATO PUREE AND STIR ADD WINE AND REDUCE TO A BROWN GLACE ADD BROWN STOCK BRING TO BOIL, ADD BAY LEAF AND THYME COVER AND GLAZE IN OVEN UNTIL MEAT IS COOKED REMOVE MEAT AND KEEP HOT STRAIN SAUCE THROUGH A FINE CHINOIS REDUCE TO DESIRED CONSISTENCY ADD MADERIA AND ADJUST SEASONING POUR HALF INTO GRATIN DISH SLICE MEAT AND ARRANGE ON TOP OF SAUCE GARNISH WITH CHERRY TOMATO AND BASIL LEAVES SERVE REMAINING SAUCE SEPARATELY.

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