Veal Breast Swiss Style

Ingredients

• 1 kg veal breast
• 1 tbsp freshly chopped sage
• 1 tbsp freshly chopped rosemary
• Nutmeg (freshly grated)
• pepper (ground)
• 2 tbsp butter
• 3 onions
• 2 carrots
• 1 bay leaf
• 1 clove of mace
• 0.25 l white wine
• Salt

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat. Wash the meat, pat dry and rub with sage, rosemary, nutmeg and pepper. Heat the butter in a roasting pan and place the veal breast in it. Roast in the oven on the middle rack for about 20 minutes, basting frequently with butter. Flip and roast another 15 minutes.

2. 2.

   Peel and halve the onions. Peel the carrots and add them with the onions, bay leaf and mace to the meat. Reduce the temperature to 180°C. Salt the meat and roast for an additional 1.5 hours, basting occasionally with wine and turning several times until nicely crisp and brown.

3. 3.

   Remove the finished meat and deglaze the pan with a little water, reducing it. Season with salt and pepper. Slice the meat and serve with the vegetables.