Veal Roast with Pastry Pockets
Roast of veal with pastry pockets is a recipe with fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg veal roast (ready-made, e.g., from the shoulder)
- Salt
- black pepper (freshly ground)
- 2 tbsp clarified butter
- 1 bunch spring onions
- 2 red bell peppers
- 1 tbsp Tomato Paste
- 150 ml dry red wine
- 350 ml beef stock
Instructions
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1.
Preheat the oven to 180°C (356°F) with upper and lower heat.
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2.
Wash the meat, pat it dry, shape it, season with salt and pepper, and sear it in a hot pan with melted clarified butter on all sides. Remove and set aside.
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3.
Wash and trim the spring onions.
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4.
Wash the bell peppers, halve them, remove seeds and white membranes, and cut into large pieces. Peel the garlic cloves and slice thinly.
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5.
Sauté the vegetables with the garlic in the pan, stir in the tomato paste, and deglaze with wine. Return the meat to the pan and pour in some stock.
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6.
Roast in the preheated oven for about 1½ hours, gradually adding more stock as needed.
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7.
Remove the roast from the oven, strain the stock, and arrange the vegetables with sliced roast on a platter. Reduce the stock further if desired and season to taste. Serve the meat with the vegetables, pastry pockets, and garlic dip, offering the sauce separately.
