Variation of Veal with Confit Carrots and Beans
Total Time2 hours hrs 5 minutes mins
Servings: 5 people
Confit carrots:
For the confectioned carrots, quarter the carrots with their skin on and place in a small baking dish. Pour the oil over, add thyme and salt. Put the baking dish in the oven for 45 minutes at 200 ° C.
Baked potatoes:
For the baked potatoes, press the boiled potatoes and process them into a potato dough with the starch, flour, egg yolk and spices. Coat the small potatoes with the batter and bake in hot oil until golden brown.
Veal jus:
For the sauce, roast the bones in the oven until dark brown. Roast the vegetables in the pot, add the tomato paste and roast them too. Then add the spices and deglaze 8-10 times with Madeira, port wine, red wine and sherry. Always reduce to 1/3 and then pour again.
Let it cook until all the bottles are empty and the jus has a good shine. Remove spices. When the veal cheeks have been braised in it, you may want to thicken the sauce and season with salt.
Serving: 100g | Calories: 105kcal | Carbohydrates: 2.6g | Protein: 14.2g | Fat: 2.8g