Veal nut in sage-shallots sauce

Name: Veal nut in sage-shallots sauce
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 250 g Shallots; 250 g Carrots; 3-4 Stem(s) Sage; 1.25 kg Veal (e.g. nut); 7-10 Tbsp salt and pepper; 2 TABLESPOONS Oil; 1 glass (400 ml) Veal stock; 1/4 l dry. White wine or broth; 1.2-1.5 kg Potatoes; 750 g Frozen princess beans; 1/2 bunch Parsley; 1 TABLESPOON Butter; 2 TEASPOONS Cornstarch

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

250 g Shallots
250 g Carrots
3-4 Stem(s) Sage
1.25 kg Veal (e.g. nut)
7-10 Tbsp salt and pepper
2 TABLESPOONS Oil
1 glass (400 ml) Veal stock
1/4 l dry. White wine or broth
1.2-1.5 kg Potatoes
750 g Frozen princess beans
1/2 bunch Parsley
1 TABLESPOON Butter
2 TEASPOONS Cornstarch

Directions

1
Peel the shallots and, depending on the size, possibly halve them. Peel, wash and chop the carrots. Wash the sage and remove the leaves.
2
Dab meat dry and rub with salt and pepper. Fry all around in hot oil in a roaster. Sauté shallots, except for 2, carrots and sage. Season with salt and pepper. Add stock and wine, bring to the boil.
3
Cover and bake in a preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 1 1/2 - 1 3/4 hours. Approx. 15 minutes before the end of the roasting time, open and ready to braise.
4
Peel and wash the potatoes. Cover and cook in salted water for about 20 minutes.
5
Steam the frozen beans covered in little boiling salted water for about 5 minutes. Wash parsley and chop finely. Peel the remaining shallots and chop finely. Steam in hot butter until translucent. Drain the beans and toss them with the parsley.
6
Keep the roast warm. Stir starch and approx. 3 tbsp. cold water until smooth. Stir into the braising stock, bring to the boil and simmer for 1-2 minutes. Season sauce with salt and pepper. Drain the potatoes, cut the roast open and arrange everything.