Roast veal

Name: Roast veal
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 1.2 kg Veal (from the nut); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON clarified butter; 100 ml dry white wine; 750 g Shallots; 300 g Carrots; 2 untreated oranges; 1 glass (400 ml) Veal stock; 100 g Whipped cream; 1/2 bunch Thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
1.2 kg Veal (from the nut)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON clarified butter
100 ml dry white wine
750 g Shallots
300 g Carrots
2 untreated oranges
1 glass (400 ml) Veal stock
100 g Whipped cream
1/2 bunch Thyme
7-10 Tbsp Aluminium foil

Directions

1
Knead butter and flour to a dumpling and put it in the fridge. Wash the meat and dab dry. Rub all around with salt and pepper. Heat clarified butter in a roaster on the stove. Brown the meat all around. Put into the preheated oven (electric cooker: 200 °C/ gas: level 3). Continue to roast for 15 minutes in the open.
2
Deglaze with wine and 1/4 litre water. Cover and roast for about 1 1/4 hours. In the meantime, peel the shallots. Peel, wash and finely dice the carrots. Wash oranges hot. First cut into slices, then into small pieces. Add shallots to the roaster after 50 minutes. Add the carrots and oranges 15 minutes before the end of the cooking time. Remove the roast from the oven, wrap in aluminium foil and keep warm for a short time. Put the shallots mixture on a sieve, also keep warm. Collect the liquid from the roast in a pot. Pour the veal stock into the roaster and use it to loosen the roast. Pour into the pot, add cream and bring to the boil briefly.
3
Add shallots to the roaster after 50 minutes. Add the carrots and oranges 15 minutes before the end of the cooking time. Remove the roast from the oven, wrap in aluminium foil and keep warm for a short time. Put the shallots mixture on a sieve, also keep warm. Collect the liquid from the roast in a pot. Pour the veal stock into the roaster and use it to loosen the roast. Pour into the pot, add cream and bring to the boil briefly. Wash the thyme and dab dry. Pluck the leaves from the stems, except for a little bit for garnishing. Dissolve flour butter in the sauce while stirring and let it boil for about 5 minutes. Cut the roast open a little. Arrange on a preheated plate with shallots and sauce. Serve sprinkled with remaining thyme
4
Wash the thyme and dab dry. Pluck the leaves from the stems, except for a little bit for garnishing. Dissolve flour butter in the sauce while stirring and let it boil for about 5 minutes. Cut the roast open a little. Arrange on a preheated plate with shallots and sauce. Serve sprinkled with remaining thyme