Spicy roast veal with cheese tomatoes
easy
120 mins
120 mins
Ingredients
- 1.5 kg Roast veal (boneless from the leg)
- 1 TABLESPOON Mustard seeds
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 100 g Bacon
- 10 fresh bay leaves
- 1 1/2 discs White bread or toast
- 20 g Butter or margarine
- 9 medium-sized tomatoes
- 1 collar flat leaf parsley
- 1 Stem of fresh basil
- 1/2 bunch Chives
- 150 g blue cheese (70% fat in dry matter)
- 50 g medieval Gouda cheese
- 100 g Whipped cream
- 3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the meat and dab dry. Crush mustard seeds in a mortar. Rub veal all around with salt, pepper and crushed mustard seeds. Place bacon close together on the meat, interleave bay leaves and tie up with kitchen string.
- 2
Place in a fat pan and bake in a preheated oven (electric range: 175-200 ° C/ gas: level 2-3) for about 1 1/2 hours. After 30 minutes, gradually pour on 1/2 litre of water and scoop the roast occasionally with the roast stock.
- 3
In the meantime cut white bread into small cubes. Heat the fat in a pan and fry the bread cubes in it until golden brown. Let it cool down. Wash, halve and hollow out the tomatoes. Wash the herbs, dab dry and chop finely, except for some parsley for garnishing.
- 4
Mix the blue cheese with the chopped herbs, fold in the bread cubes. Season tomatoes with pepper and fill the cheese mixture into the tomato halves. Grate Gouda finely and sprinkle the tomatoes with it. Take the roast out of the oven and keep it warm.
- 5
Preheat the oven grill. Meanwhile, pour the gravy and the roast stock through a sieve into a pot, add cream and bring to the boil. Let the sauce thickener trickle in while stirring. Bring to the boil again.
- 6
Season to taste with salt and pepper. Place the tomatoes in an ovenproof dish and bake under the preheated grill for about 2 minutes. Arrange the meat with the stuffed tomatoes on a plate and garnish with parsley.
- 7
Add extra sauce. Spätzle are delicious with it.
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