Roast veal under the crust with cider apples

Name: Roast veal under the crust with cider apples
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1/2 bunch Thyme; 1/2 bunch Parsley; 50 g Hazelnut kernels; 80 g Butter; 50 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Shallots; 6 small apples (about 120 g each); 1200 g detached saddle of veal; 4 TABLESPOONS Sunflower oil; 500 ml Cider; 1 TABLESPOON dark sauce thickener

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1/2 bunch Thyme
1/2 bunch Parsley
50 g Hazelnut kernels
80 g Butter
50 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Shallots
6 small apples (about 120 g each)
1200 g detached saddle of veal
4 TABLESPOONS Sunflower oil
500 ml Cider
1 TABLESPOON dark sauce thickener

Directions

1
For the crust, wash the herbs, shake dry, pluck the leaves from the stems and chop finely. Coarsely chop the nuts. Knead prepared ingredients, butter and breadcrumbs. Season to taste with salt and pepper
2
Peel and halve the shallots. Wash the apples. Wash the meat, dab dry and season with salt and pepper. Heat the oil in a roasting pan and fry the meat for about 5 minutes, turning it well. Remove and fry the shallots in the frying fat for approx. 5 minutes. Deglaze with cider. In the meantime spread the crust on the meat, pressing it lightly. Put meat and apples into the roaster. Cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 40 minutes. The meat core should have approx. 65 °C
3
Remove the roaster from the oven. Remove meat and apples from the roaster, pour sauce through a sieve into a pot. Put the roast, shallots and apples back into the roaster and bake under the hot grill of the oven for about 8 minutes. Bring sauce to the boil and thicken with sauce thickener. Arrange roast, apples, shallots and sauce