Veal roulade

4
> 60 minutes
veal chuck roulade (neck)
**
oven roasted

Preparation

Take the meat out of the fridge an hour before preparation so it can come to roomtemperature. Heat a casserole with some butter and sear the meat till golden all around in a few minutes. Add the wine, vegetables and spices, reduce liquid volume to half, add the stock and bring to a boil. Simmer for 1,5 - 2 hrs with the lid on the pan, turning the meat a few times in between. Take the roulade out of the pan and leave to rest for 10 min. Make a gravy from the strained juice in the pan.

Red cabbage:
Cook the cabbage with all ingredients and half of the applecubes in a pan with the lid on for about 30 minutes on low heat. Remove the spices and thicken if necessary with starch, add the rest of the apple and season with pepper and salt.

Stewed pears:
Peal the pears and remove the core. Simmer with all ingredients for about 2 hours. (pears should be covered completely, add water if needed. Strain the juice, reduce to taste and thicken with starch.

Potatomash:
Boil the potatoes with the thyme and garlic. Make a mash with the hot milk and butter and season with pepper and salt.

Celeriac:
Fry the celeriac in butter in a frying pan on medium heat for 5 minutes, season with rosemary, pepper and salt.

Enjoy your meal!

 

Ingredients:

  • 1 800 gr veal chuck roulade (neck)
  • 1 carrot
  • 1 onion
  • 2 dl white wine
  • 3 bayleaves
  • 1 star anise
  • zest of 1 orange
  • 2 dl vealstock
  • fresh ground pepper

Red cabbage:

  • ½ red cabbage sliced thin
  • 2 apples in cubes
  • 1 cinnamonstick
  • 1 dl balsamico vinegar
  • 50 gr butter
  • 2 bayleaves
  • 5 cloves
  • 1 dl water
  • pepper and salt

Stewed pears:

  • 10-15 stewing pears
  • 1 bottle red wine
  • 1 cinnamon stick
  • 2 star anise
  • 5 cloves
  • 50 gr sugar
  • juice of 1 orange

Potatomash:

  • 750 gr pealed floury potatoes
  • 3 branches thyme
  • 2 garlic cloves
  • 2 dl milk
  • 50 gr butter
  • pepper and salt

Celeriac:

  • 500 gr celeriac in cubes
  • 25 gr butter
  • finely chopped rosemary
  • pepper and salt

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