Veal Breast with Olive Saffron Sauce

Ingredients

• 1 kg veal breast
• Sea salt
• Pepper (freshly ground)
• 2 small onions
• 6 Garlic cloves
• 4 thyme sprigs
• 1 sage stem
• 3 bay leaves
• 1 parsley root
• 500 ml vegetable broth
• 600 g ripe tomatoes
• 0.1 g saffron strands (1 sachet)
• 100 g green olives
• 50 g black olives
• kitchen twine

Instructions

1. 1.

   Preheat the oven to 150°C.

2. 2.

   Pat the veal breast dry and rub with sea salt and pepper, then bind tightly with kitchen twine. Peel the onions and garlic cloves and finely chop both. Wash the herbs, shake them dry, and pluck off the sage leaves. From one thyme sprig scrape off the leaves; break the other sprigs into smaller pieces. Wash the parsley root, peel if necessary, and cut into small cubes. Heat a braising pot and add oil. Sear the roast all around until browned. Add onions, garlic, and parsley root, sauté briefly. Add herbs and pour in 200 ml vegetable broth; simmer for 10 minutes.

3. 3.

   Meanwhile, blanch the tomatoes, peel, halve, core, and cut into large pieces. Add the tomatoes to the meat. Stir in saffron and continue simmering for another 10 minutes. Turn the veal breast and transfer to the oven. Cover and braise for 1 hour 40 minutes. After half the time, flip again, add olives and remaining broth, and finish cooking.

4. 4.

   Season with salt and pepper before serving. Serve with baguette.