Roast veal in wine
Roast veal is one of the most classic meat main courses, which cannot be missing from Sunday lunch with the family. With this recipe you will easily get an excellent roast with tender and juicy meat, accompany it with a side of colorful vegetables, to the delight of young and old! Roast meat with wine is a very simple second course of meat to prepare, tasty and tasty, the meat cooked in this way becomes very tender and is perfect for the whole family, if you have guests or for special occasions such as birthdays. To prepare the wine roast in a pot I recommend you to use fine meats such as fillet, rump and cook it the day before so that you can cut it well.
Ingredients
1,500 kg Veal (walnut) in one piece2 glasses of red wine1 cup white wine1 sprig Rosemary2 leaves SageExtra virgin olive oilSaltPepper20 g Butter2 l Vegetable broth (2 cherry tomatoes, 1 potato, a carrot, a celery stick)flour
Preparation
Heat the vegetable broth and keep it warm over very low heat (you can also prepare it by putting two liters of water, a carrot, 2 cherry tomatoes, a peeled potato cut into small pieces, celery, oil and salt in a pot, from the boil cook for 40 minutes over very low heat then you can start using it). If it is not tied, tie the piece of meat with kitchen string and flour it well on all sides. Put the butter with oil in a large saucepan, add the rosemary and sage and heat it, add the meat, a grind of pepper and brown it well on all sides, turning it with the help of two wooden spoons and being careful not to pierce it, as soon as the meat is well browned add the white and black wine and let the alcohol evaporate well, As soon as it has evaporated, add the broth, cover with a lid and cook for about 3/5 hours depending on the softness of the piece of meat, halfway through cooking add salt. To check the cooking, insert the meat with a skewer, if it sinks immediately the cooking is right. As soon as our roast is well cooked, let it cool directly in the saucepan.
THE NEXT DAYCut the wine roast into thin slices, place a ladle of cooking juices on the bottom of a baking tray, place the roast slices on top and drizzle with the remaining cooking juices, cover with foil and heat for 10 minutes in the hot oven. Serve immediately with the cooking juices and a side of mashed potatoes, sautéed spinach, sautéed mushrooms or potatoes cooked in a pan. I love sautéed mushrooms!
Ingredients
500 gr.fresh mushroomshalf a carrotparsley1 clove of garlichalf a small onionextra virgin olive oilsalt and pepper to taste
Preparation
Clean the mushrooms, removing the end of the stem, clean them of any soil residues with a clean cloth and cut them into slices or pieces. Peel and chop the onion, peel the carrot and chop it. Put a little oil in a pan, fry the garlic with the carrot and chopped onion, as soon as everything is flavored, add the mushrooms, cook over low heat, until the mushrooms wilt, salt, add a grind of pepper, raise the heat and complete cooking, sprinkle with chopped parsley, stir and turn off the heat. The fresh sautéed mushrooms are ready to accompany your main courses... Enjoy your meal!
Roast veal is one of the most classic meat main courses, which cannot be missing from Sunday lunch with the family. With this recipe you will easily get an excellent roast with tender and juicy meat, accompany it with a side of colorful vegetables, to the delight of young and old! Roast meat with wine is a very simple second course of meat to prepare, tasty and tasty, the meat cooked in this way becomes very tender and is perfect for the whole family, if you have guests or for special occasions such as birthdays. To prepare the wine roast in a pot I recommend you to use fine meats such as fillet, rump and cook it the day before so that you can cut it well.
Ingredients
1,500 kg Veal (walnut) in one piece
2 glasses of red wine
1 cup white wine
1 sprig Rosemary
2 leaves Sage
Extra virgin olive oil
Salt
Pepper
20 g Butter
2 l Vegetable broth (2 cherry tomatoes, 1 potato, a carrot, a celery stick)
flour
Preparation
Heat the vegetable broth and keep it warm over very low heat (you can also prepare it by putting two liters of water, a carrot, 2 cherry tomatoes, a peeled potato cut into small pieces, celery, oil and salt in a pot, from the boil cook for 40 minutes over very low heat then you can start using it). If it is not tied, tie the piece of meat with kitchen string and flour it well on all sides. Put the butter with oil in a large saucepan, add the rosemary and sage and heat it, add the meat, a grind of pepper and brown it well on all sides, turning it with the help of two wooden spoons and being careful not to pierce it, as soon as the meat is well browned add the white and black wine and let the alcohol evaporate well, As soon as it has evaporated, add the broth, cover with a lid and cook for about 3/5 hours depending on the softness of the piece of meat, halfway through cooking add salt. To check the cooking, insert the meat with a skewer, if it sinks immediately the cooking is right. As soon as our roast is well cooked, let it cool directly in the saucepan.
THE NEXT DAY
Cut the wine roast into thin slices, place a ladle of cooking juices on the bottom of a baking tray, place the roast slices on top and drizzle with the remaining cooking juices, cover with foil and heat for 10 minutes in the hot oven. Serve immediately with the cooking juices and a side of mashed potatoes, sautéed spinach, sautéed mushrooms or potatoes cooked in a pan. I love sautéed mushrooms!
500 gr.fresh mushrooms
half a carrot
parsley
1 clove of garlic
half a small onion
extra virgin olive oil
salt and pepper to taste
Preparation
Clean the mushrooms, removing the end of the stem, clean them of any soil residues with a clean cloth and cut them into slices or pieces. Peel and chop the onion, peel the carrot and chop it. Put a little oil in a pan, fry the garlic with the carrot and chopped onion, as soon as everything is flavored, add the mushrooms, cook over low heat, until the mushrooms wilt, salt, add a grind of pepper, raise the heat and complete cooking, sprinkle with chopped parsley, stir and turn off the heat. The fresh sautéed mushrooms are ready to accompany your main courses... Enjoy your meal!
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