Veal Roast with Potatoes and Blackcurrant Sauce
Veal roast with potatoes and blackcurrant sauce is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg veal roast (e.g., shoulder)
- Salt
- black pepper (freshly ground)
- 2 tbsp Vegetable oil
- 250 ml meat broth
- 800 g waxy potatoes
- 3 tbsp clarified butter
- 200 g blackcurrants
- 40 ml port wine
- 1 tbsp blackcurrant jam
Instructions
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1.
Preheat the oven to 180°C with fan and top heat.
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2.
Wash, pat dry, and tie the meat with kitchen twine. Season with salt and pepper, then sear in hot oil on all sides in a roasting pan. Deglaze with some broth and roast for 60-70 minutes, basting frequently with liquid and adding more broth as needed.
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3.
Steam the potatoes for about 30 minutes until tender. Cool, peel, slice thickly, and slowly brown in hot clarified butter for about 10 minutes. Season with salt.
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4.
Wash the blackcurrants, remove stems, and drain. During the last 10 minutes, pour port wine around the meat along with the currants. Finish with salt, a touch of jam, and pepper. Remove twine, plate the roast with potatoes and sauce.
