Juicy roast veal with spring vegetables

Name: Juicy roast veal with spring vegetables
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 1-1.2 kg Veal nut (may have to be ordered in advance); 7-10 Tbsp salt and pepper; 6 tablespoons (approx. 60 g) clarified butter; 1 medium onion; 400 ml Veal stock (glass); 1 TEASPOON Cornstarch; 1 collar Carrots and Mairübchen (à approx. 500 g); 2-3 stem(s) Thyme; 1/2 bunch Parsley; 1/2 potty/bunch basil; 750 g large potatoes; 1 Egg Yolk; 2 TABLESPOONS Sugar; 2 TABLESPOONS Butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

1-1.2 kg Veal nut (may have to be ordered in advance)
7-10 Tbsp salt and pepper
6 tablespoons (approx. 60 g) clarified butter
1 medium onion
400 ml Veal stock (glass)
1 TEASPOON Cornstarch
1 collar Carrots and Mairübchen (à approx. 500 g)
2-3 stem(s) Thyme
1/2 bunch Parsley
1/2 potty/bunch basil
750 g large potatoes
1 Egg Yolk
2 TABLESPOONS Sugar
2 TABLESPOONS Butter
7-10 Tbsp Kitchen yarn

Directions

1
Pre-heat the oven, including the grill and a flat roaster (electric oven: 125°C, convection oven and gas, see oven manufacturer). Wash meat and pat dry. Tie it into shape with kitchen string, season well with salt and pepper.
2
Heat 2 tablespoons of clarified butter in a frying pan. Brown the meat in it for 8-10 minutes.
3
Place the meat in the heated roasting pan (put the pan aside). Pierce the roast thermometer so that the metal tip is completely in the middle of the meat core. Place the roaster on the grill.
4
Switch the temperature down to 100°C. Cook meat for approx. 3 hours until a core temperature of 62-65°C is reached.
5
Peel and chop the onion. Fry in the pan in the gravy. Deglaze with stock and reduce to almost half. Sift through. Mix starch and some cold water, thicken stock with starch and simmer for 1-2 minutes.
6
Season sauce to taste, set aside.
7
Clean the carrots and turnips, leaving some greenery if necessary. Peel and wash the vegetables. Cut turnips into slices, cut big carrots in half lengthwise. Wash herbs, drain and cut finely.
8
Peel, wash and roughly grate the potatoes. Stir in egg yolk, salt and pepper. Steam vegetables in little boiling salted water covered with a lid for 8-10 minutes. Drain and collect the stock. Caramelise the sugar in a pot.
9
Stir in butter and 3-4 tablespoons of vegetable water. Heat the vegetables and season with pepper.
10
In the meantime, heat 4 tablespoons of clarified butter in portions in a large coated pan. Fry about 12 crispy Rösti in total. Place on a plate in the oven and keep warm.
11
Take out the roast, remove the roast thermometer and thread. Pour any meat juice that may have formed into the veal sauce and bring to the boil. Turn the veal nut in the chopped herbs and arrange everything.