Milk Veal Roast

Ingredients

• 1.2 kg veal tenderloin
• Sal
• pepper (ground)
• 2 tbsp plant oil
• 2 onions
• 2 Garlic cloves
• 250 ml milk
• 250 ml veal stock
• 1 tsp peppercorns
• 4 juniper berries
• 2 Bay leaves
• 4 Spring Onions
• 400 g wide noodles
• 3 tbsp butter
• 2 tbsp flour
• 1 tbsp capers
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   Rinse the meat, pat dry and season with salt and pepper. In a roasting pan brown it in 1 tbsp hot oil all around. Remove and add remaining oil. Peel onions and garlic; slice onions into strips and garlic into rounds. Sauté both lightly golden in the hot oil. Pour in milk and stock. Crush peppercorns and juniper berries in a mortar, add to sauce with bay leaves. Salt, place roast, cover and braise in oven for about 2 hours, turning occasionally and adding more milk as needed.

3. 3.

   Wash, trim spring onions and cut diagonally into pieces. Remove pan from oven, lift meat and let rest wrapped in foil. Strain the sauce.

4. 4.

   Cook noodles in salted water al dente.

5. 5.

   Sauté spring onions in 2 tbsp hot butter briefly in the pan. Sprinkle flour and stir in sauce. Reduce slightly or add milk if needed. Add capers and parsley to sauce and taste. Unwrap meat, slice, return to sauce for a brief soak. Drain noodles, toss in remaining butter in a hot skillet, plate, top with sliced roast and sauce.

6. 6.

   Serve immediately.