Pot-Roasted Veal
Ingredients
- 1 kgRoast veal (tied)
- 40 gUnsalted butter
- 1 tbspSunflower oil
- 1 pcYellow onion (sliced)
- 2 pcCarrot (sliced into rounds)
- 2 pcGarlic (crushed)
- 150 mlDry white wine
- 150 mlMineral water
- 1 pcThyme
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns (ground)
- 2 tspVeal stock concentrate (dehydrated)
Method
Tender, succulent veal with a glossy pan sauce. The aroma of thyme and candied carrots mingles with the caramelized juices at the bottom of the pot.
- 1
In a hot casserole, heat the oil and butter. When the butter foams, sear the roast on all sides. The crust should be uniformly golden and amber to trap the juices.
- 2
Add the sliced onion, sliced carrots, and crushed garlic cloves. Let sweat for a few minutes until the onion becomes translucent and the vegetables start to color.
- 3
Pour in the white wine. Scrape the bottom of the pot with a spatula to loosen the juices. Add the thyme, bay leaf, veal stock, and water. Season with salt and pepper.
- 4
Cover and cook over low heat. Baste the meat regularly with the cooking juices. The roast is ready when the tip of a knife sinks in like butter.
- 5
Remove the roast and wrap it in aluminum foil. Let it rest for 10 minutes before slicing so the fibers relax and the juice irrigates all the meat.
Frequently asked questions
How do you get this dish right?
- Never pierce the meat with a fork to turn it; use tongs to keep the juices inside.
- If the sauce is too thin at the end of cooking, remove the lid and reduce over high heat for a few minutes.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its juices. Reheat gently covered to avoid drying out the meat.
