Veal Roast Cooked in Foil
A veal roast cooked in foil is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g veal knuckle
- Salt
- freshly ground white pepper
- dried oregano
- 3 onions
- 500 g red bell peppers
- 125 ml dry white wine
- 125 ml heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp sweet paprika
Instructions
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1.
Preheat the oven to 220°C. Wash and pat dry the meat, then rub with the spices. Peel and roughly chop the onions. Wash, dry, trim, and slice the bell peppers into strips. Place the meat and vegetables in foil, pour in the wine, seal the foil tightly, and puncture the top several times with a needle. Lay the roast on a cold rack and bake in the oven on the middle rack for 1 hour and 20 minutes. Keep the roast warm on a preheated plate in an turned-off oven. Blend the vegetables with the pan juices and cream in a blender, reduce until thickened, then season with salt, pepper, Worcestershire sauce, and paprika. Slice the roast and serve the sauce separately.
