John Myers
Contents
show
Veal Roast or Roll Roast
The perfect veal roast or roll roast recipe with a picture and simple step-by-step instructions.
Spices:
- 2 Pc. Fresh onions
- 2 Toes Fresh garlic
- 3 Pc. Carrots
- 2 Poles Halved leek lengthways and cut
- 1 Pc. Celery bulb
- Salt and pepper
- 1 tbsp Tomato paste concentrated three times
- 1 tbsp Mustard medium hot
- 1 Pc. Bay leaf
- 5 Pc. Juniper berries
- 0,25 liter Red wine medium quality wine, for children with vegetable broth
After cooking:
- 0,125 liter Creme Fine z. Add boiling
- This veal roast made in the Römertopf is made WITHOUT fat (i.e. without frying in fat). Soak the Römertopf in water for about 30 minutes beforehand.
- Let’s go: rub the roast with mustard and set it aside. Cut all the vegetable ingredients into small pieces and place in the Römertopf. Now place the roast on this “vegetable patch” and add the spices.
- Put the Römertopf with the lid in the cold oven and heat it to 180 C. After approx. 1.5-2.0 hours (depending on weight) take the Römertopf out of the oven. We remove the roast and first wrap it in aluminum foil to keep it warm. We rub the vegetable stock through a sieve, which we then put in a saucepan. Depending on the consistency of the sauce, some more flour has to be added. However, I prefer to keep some of the vegetables to thicken the sauce – use the “magic wand” for this.
- Season the sauce again to taste and refine it with cream or Creme Fine. I cut the roast into slices and add it to the sauce. We had dumplings and salad with it. Enjoy it – quickly prepared, very tasty and with very little fat. Just try it out!
Facebook Comments