Creamy roast veal with vanilla carrots

Ingredients for 4 servings:

• 1 kg roast veal from the hip or neck
• 100 g clarified butter
• 50 g butter
• 1 onion(s)
• 7 carrots
• 200 g celery
• 2 tomatoes
• 1 clove(s) garlic
• 70 g tomato paste
• 300 ml dry rosé wine
• 400 ml veal stock
• 400 ml chicken stock
• 2 tbsp crème fraîche
• 200 ml whipped cream
• 1 lemon(s), organic
• 2 bay leaves
• 10 sage leaves
• 10 black peppercorns
• 1 tsp brown sugar
• 5 allspice berries
• 1 vanilla pod(s)
• cornstarch
• nutmeg
• Allspice d’Espelette
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 30 minutes

super tender, cooked at low temperature

Prepare the veal roast for cooking (trim) or have it prepared by the butcher. Pat dry with kitchen paper, season with salt, and sear vigorously on all sides in hot clarified butter. Remove from the roasting pan and sprinkle all over with freshly ground pepper. Meanwhile, finely chop the onion, one carrot, the celery, and the tomatoes. Add more clarified butter to the roasting pan. Sauté the chopped vegetables over medium heat. Once browned, lightly salt. Continue frying until the vegetables absorb liquid. Sprinkle over the brown sugar. Caramelize. Add the tomato paste and fry until it lightly adheres to the bottom of the pan. Be careful not to burn it! Stir several times to loosen the liquid from the bottom of the pan. Deglaze with approx. 100 ml of rosé wine. Simmer until almost all the liquid has evaporated and the tomato paste has returned to the bottom of the pan. Repeat this process twice more with the remaining wine. When the tomato paste starts to thicken again, top up with 200 ml of veal stock. Add the peppercorns, bay leaves, sage leaves, and allspice berries. Place the roast on top of the vegetables and cover. Braise in the oven at 80°C (top/bottom heat) for approximately 3 to 3.5 hours. If possible, check the internal temperature – between 68°C and 74°C, depending on your taste (I find 70°C to be ideal). Shoulder, neck, topside, or rump need 78°C, while veal loin needs 60-65°C. Rotate the roast every hour during the braising time. Once the roast has reached the optimal internal temperature, remove it from the roasting pan, wrap it in aluminum foil, and keep it warm in the oven at 60°C. Top up the vegetables with the remaining veal stock and the chicken stock and reduce by 1/3. Then strain and bring to a boil in a saucepan. Mix the cornstarch with cold water and add it to the boiling sauce, thickening to taste. Then cook the sauce for about 5 minutes to cook off the starch. Add the crème fraîche and the heavy cream and whisk until smooth. Do not let it boil again after adding the crème fraîche and cream. Season the sauce with vanilla salt, pepper, and a little Espelette pimento (cayenne pepper also works). Be careful with the chili; it should only be a hint of heat, which you only notice on the finish. Season with a little zest of the organic lemon (be careful here too, otherwise everything will taste of lemon) and freshly grated nutmeg. Cut the remaining carrots into even slices and cook in salted water until al dente. After draining, add them to a saucepan with melted butter and season with the seeds of a vanilla pod, nutmeg, pepper, and salt (place the vanilla pod husk in the jar of vanilla salt). Serve with pasta or spaetzle and a good glass of rosé wine. Tip: Vanilla salt can be obtained by placing salt in a sealable glass container and adding vanilla pods.