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A recipe by Guy Savoy
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Roast veal and rosemary |
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Ingredients :
800g veal (chest meat, off the bone)
2 sprigs rosemary
3 tomatoes
4 spring onions
2 sprigs parsley
2 sprigs tarragon
1 small green pepper
1 small red pepper
2 onions
1 courgette
1 small aubergine
3 tablespoon olive oil
20g butter
400ml veal stock
Salt, black pepper
Recipe :
Preheat oven to 300°F (140°C).
Season meat, arrange rosemary on top, the roll it up in foil. Place in a rosting dish with a little water,and leave to cook for around 6 hours, adding water from time to time to stop it from drying out.
Boil, peel and remove seeds from tomatoes. Dice flesh.
Rinse and de-seed peppers, peel onions, top and tail courgette and aubergine, then chop all vegetables. Saute for 2 minutes in a little olive oil over a medium heat, until they are all tender.
Strain, then add tomatoes and reheat for 10 mins over a low heat. Season.
Once the meat is cooked, remove the foil, roll in clingfilm and leave to rest for 15 minutes.
Bring stock to the boil, add chopped herbs and leave to simmer for 2 mins. Strain through a sieve.
Slice the veal, and place three on each plate. Add a spoonful of vegetable sauce to each one, then cover with herb gravy and sprinkle with remaining herbs.
Serve immediately.
Advice :
Great with a full-bodied red.
A Guy Savoy recipe.
My comments :
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