Roast veal in clay pot
easy
150 mins
150 mins
Ingredients
- 1 kg Roast veal (from the
- 7-10 Tbsp nut)
- 4 Tomatoes
- 2 Carrots
- 1 Onion
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp colourful pepper
- 1/2 bunch Basil and
- 7-10 Tbsp Thyme
- 6 cl Sherry
- 1/4 l clear broth (instant)
- 10 paprika-filled olives
Directions
- 1
Soak clay pot in cold water for 10 minutes. Wash the meat and dab dry. Wash and halve the tomatoes. Peel carrots and onion. Cut carrots into slices, onions into rings.
- 2
Heat oil in a pan and fry the meat all around. Season with salt and pepper. Put meat and vegetables in the clay pot. Wash the herbs. Put aside a little bit of bsilicum for garnishing. Finely chop the rest and sprinkle over the meat. Pour on sherry and fill up with the broth. Cover and place in the cold oven. Heat up (electric cooker: 225 ° C/ gas: level 4) and braise for about 2 hours.
- 3
Finely chop the rest and sprinkle over the meat. Pour on sherry and fill up with the broth. Cover and place in the cold oven. Heat up (electric cooker: 225 ° C/ gas: level 4) and braise for about 2 hours. Add the olives shortly before the end of the cooking time. Serve garnished with basil
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