4
Braised roasting veal roulade with orange and ginger, and colourful cauliflower
> 60 minutes
veal roulade
***
oven roasted
Culinaire Saisonnier
Preparation
Finely chop the ginger, add it to the orange juice and boil down until the volume has reduced by half. Sieve and add the jus de veau. Add balsamic vinegar to taste.
Fry the roasting roulade in a casserole dish, add the vegetables and the tomato purée and cook gently. Moisten with the ginger sauce and braise for two hours in the oven at 140°C (284°F). Remove the meat from the liquid, sieve the sauce and reduce.
Boil the cauliflower and broccoli in mineral water. Coat the roasting roulade with the reduced sauce and garnish with the cauliflower, broccoli and herbs.
Ingredients:
- 1.2 kg veal roulade
- 1 carrot
- 1 onion
- 1 garlic bulb
- 1 star anise
- honey
- thyme
- savory
- 1 tbsp tomato purée
- butter
- 100 g ginger
- 2 litre orange juice
- 300 ml jus de veau
- 2 tbsp balsamic vinegar
- 100 g cauliflower
- 100 g Romanesco broccoli
- 100 g purple cauliflower
- 100 g yellow cauliflower
- olive oil
- herbs
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