Pot-Roasted Veal

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.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 700
• Protein: 69 g
• Carbs: 5 g
• Fat: 43 g

Ingredients

• 1 kg Roast veal ( tied )
• 40 g Minimum butter sweet
• 1 tbsp Sunflower oil
• 1 piece Yellow onion ( sliced )
• 2 piece Carrot ( sliced into rounds )
• 2 piece Garlic ( crushed )
• 150 ml Dry white wine
• 150 ml Mineral water
• 1 piece Thyme
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( ground )
• 2 tsp Veal stock concentrate ( dehydrated )

Instructions

1. Browning the meat

   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. Sweating the aromatics

   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. Deglazing and liquid addition

   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. Slow cooking

   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. Resting the meat

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in its juices. Reheat gently covered to avoid drying out the meat.