Spicy roast veal
easy
105 mins
105 mins
Ingredients
- 1.25 kg veal neck
- 1 untreated orange
- 1 tiny piece
- 7-10 Tbsp fresh ginger root
- 1 red and green
- 7-10 Tbsp Pepperoni
- 100 g seedless raisins
- 1 (0,7 l) bottle of white wine
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Curry
- 20 g clarified butter
- 2 (150 g each) Becher Crème fraîche
- 7-10 Tbsp Orange peel and lemon balm
Directions
- 1
Wash the meat and dab dry with kitchen paper. Wash the orange hot, dab dry and cut into slices. Peel ginger and dice finely. Wash the pepperoni, cut into rings and remove the seeds.
- 2
Wash the raisins. Put meat in a bowl. Add orange slices, ginger, pepperoni and raisins. Pour white wine over them. Cover and let stand for 12 hours. Turn once in between. Drain the meat, dab dry with kitchen paper and rub vigorously with salt, pepper and curry.
- 3
Heat the clarified butter in a frying pan. Brown the meat all around. Pour the marinade through a sieve and deglaze the roast with half the liquid. Cook for about 1 1/2 hours (electric cooker: 200 °C/ gas: level 3).
- 4
In between, gradually add the remaining marinade with the seasoning ingredients. Remove the roast, keep warm. Mix the roast stock with crème fraîche and season again. Add the roast to the sauce.
- 5
Garnish with orange peel strips and lemon balm. Serve with butter rice.
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