Veal Roast

Ingredients

• 1.2 kg veal roast (from the hindquarter)
• Salt
• ground pepper
• 2 tbsp Vegetable oil
• 1 onion
• 2 Garlic cloves
• 300 ml meat broth
• 2 rosemary sprigs
• 2 tbsp chopped basil
• 500 g tomatoes
• 3 tbsp olive oil
• ground pepper
• 4 tbsp peeled almonds

Instructions

1. 1.

   Rub the veal roast with salt and ground pepper, then tie it into a roll using kitchen twine. Peel and dice the onion. Heat the oil in a pan and sear the roast on all sides until browned. Add the onions and cook briefly (do not darken them), squeeze in the garlic cloves. Pour in the meat broth and bring to a quick boil. Add the rosemary sprigs. Roast in a preheated oven at 180°C for about 1 hour, basting with liquid frequently.

2. 2.

   Briefly blanch the tomatoes, shock them, peel, quarter, deseed, and dice into small cubes. Mix the tomatoes with basil and 2 tbsp olive oil, seasoning with salt and pepper.

3. 3.

   Sauté the almonds in remaining oil, then remove and drain on paper towels.

4. 4.

   To serve, lift the roast from the pan and slice it. Strain the roasting liquid through a sieve and adjust seasoning. Spoon some sauce onto each plate, arrange veal slices on top, garnish with almonds, and serve with the tomato mixture.