Roast Cutlet with Fried Potatoes
A roast cutlet with fried potatoes is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg veal rib (with bone)
- Salt
- Pepper (freshly ground)
- 1 tsp finely chopped rosemary
- 4 tbsp olive oil
- 150 g onions
- 100 g celery
- 1 Carrot
- 500 ml veal stock
- starch (for thickening)
Instructions
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1.
Preheat the oven to 180°C (conventional).
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2.
Rub the meat with salt, pepper and rosemary and tie it in a knot with kitchen twine. Heat oil in a roasting pan and sear the roast all over as much as possible. Peel and chop onions, celery and carrot into pieces. Add them to the pan with the meat, pour in the veal stock and bake in the preheated oven for about 1½ hours, basting occasionally with the cooking liquid.
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3.
Before cutting off the twine, let the roast rest for at least 10 minutes. Drain the remaining cooking liquid, loosen the browned bits in the roasting tray with 1–2 tbsp hot water and add to the sauce. Taste and thicken with a little starch mixed in cold water if desired.
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4.
Serve with fried potatoes as desired.
