Roast Veal Jardiniere

Ingredients for 4 servings:

• 750 g roast veal, larded
• ½ tsp marjoram
• salt and pepper
• 20 g fat for frying
• 2 bell peppers, red and green
• 2 onions
• 1 stalk(s) leek
• 250 g carrot(s)
• 150 g celery
• 500 ml broth
• ½ tsp basil, dried
• 1 tbsp parsley, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rub the roast with salt, pepper, and marjoram and sear it all over in hot fat in a pan. Add about 1/4 liter of stock and braise the meat, covered, for about 40 minutes. Add more stock if necessary. Clean and wash the vegetables. Slice the leeks, carrots, and onions, dice the celery, and chop the bell peppers. After about 40 minutes of braising, add the vegetables to the meat, add a little stock, and braise for another 20 minutes. Just before the end of the braising time, add the basil and chopped parsley and season with salt and pepper.