4
Veal thick flank roast with cauliflower and tzatziki
> 60 minutes
veal thick flank
*
oven roasted
Preparation
Take the flank out of the fridge an hour for preparation to come to room temperature. Cut away excessive fat and panfry in butter all around till golden brown. Place the flank in an oven tray and fry the garlic in the frying butter of the meat, add the sage and poor over the flank. Season with pepper and put in the oven at 80°C (176°F) for about 2 hours to 58°C (136°F) core temperature.
Mix the Baharat with the olive oil and rub into the cauliflower, season with pepper and roast in the oven at 160°C (320°F) degrees till cooked according to taste. I like a bite so around 90 minutes did the trick for me. Mix the yoghurt with the cucumber, lemon juice, cumin powder, mint, and season with pepper and salt.
Make a nice big wooden tray with the whole flank, cauliflower with the tzatziki and gravy on the side.
Ingredients:
- 1 pieces of veal thick flank
- 2 tbsp sage cut fine
- 2 tsp garlic cut fine
- 1 cauliflower
- 2 tsp Baharat
- 2 tbsp olive oil
- 1 fresh lemon
- 4 tbsp Greek yoghurt
- ½ cucumber sliced in thin julienne
- 1 tsp garlic cut fine
- 1 tsp cumin powder
- 2 tsp mint cut fine
- Veal gravy
- Butter
- Pepper and salt to taste
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