Recipe tips from South Tyrol
The Hotel Martinerhof with its restaurant in the Val Passiria recommends…
Roast Veal
For 4 people
Meat:
- 1kg of veal (from the shoulder or haunch)
- 300g veal bones, in small pieces
Vegetables:
- 100g onion
- 60g carrots
- 60g celery
Other:
- 2tbsp oil for sautéing
- 80ml white wine
- 700ml brown stock or beef broth
Condiments:
- 1 sprig of rosemary
- 2 sage leaves
- Freshly ground pepper
- Salt
Others:
- Corn flour to bind
- 1tbsp butter to refine the sauce
Preparation:
- Preheat the oven to 180 degrees.
- Remove any fat from the meat and season with salt and pepper.
- Heat the oil in a frying pan, sear the meat on all sides and roast in the oven with the bones.
- After about 30minutes, turn the meat and add the onion (cut into large cubes), the chopped carrot and celery. Reduce the heat to 160 degrees and continue to bake.
- Little by little, infuse with white wine and brown stock and douse with the sauce several times while cooking. At the end of the cooking time, remove the meat, lay it with a part of the rosemary and sage, wrap in foil and keep warm.
- Strain the sauce into a pan, add the rest of the rosemary and sage and let it slowly (about 15 min) boil away (eventually bind it together with some corn flour).
- Refine with the cold butter.
- Slice the meat across the fibres in 1/2cm thick slices and place them on a pre-warmed plate then pour over some of the sauce.
- Serve the rest of the sauce separately.
Cooking times: 60-70 minutes
Temperature: 160-180 degrees
