Marinated Veal Roast with Fine Vegetables
Marinated veal roast with fine vegetables is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg veal roast (from the shank)
- 1 bundle mirepoix (cut small)
- 2 onions (coarsely chopped)
- 1 unspritzed lemon (zest grated)
- 1 tsp fennel seeds
- 375 ml dry white wine
- 2 tbsp clarified butter
- 1 glass veal stock (400 ml)
- 125 ml whipping cream
- asparagus (600 g green and white each)
- 400 g Carrots
- Salt
- sugar
- 3 tbsp butter
- fresh chervil
Instructions
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1.
Mix mirepoix, onion, lemon zest, fennel, and white wine into a marinade; place the veal roast in a large freezer bag with the mixture, seal, and marinate in the refrigerator for 1–2 days, turning occasionally.
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2.
Remove the roast from the marinade, pat dry, rub lightly with salt and pepper, then brown all sides in clarified butter in a roasting pan. Deglaze with the marinade, add veal stock, cover, and simmer gently for about 1½ hours.
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3.
Take out the roast and let it rest wrapped in foil in a warm oven at 80 °C. Strain the cooking liquid through a fine sieve into a wide pot, reduce to half over high heat, pour in cream, reduce again slightly, season with salt and pepper.
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4.
Wash and peel asparagus; trim ends. For green asparagus, peel only the lower third. Wash, peel, and cut carrots into even sticks (0.5 cm).
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5.
Cook white asparagus in salted water with 1 tsp sugar and 1 tbsp butter for about 20 minutes; add green asparagus a few minutes later (≈5 min).
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6.
Boil carrots in salted water until al dente.
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7.
Melt butter and pour over the arranged vegetables. Slice the meat and serve together with the sauce.
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8.
Serve with small boiled potatoes.
