Roast veal and braise it properly, an instruction by professional chef Thomas Sixt.
Servings: 2 Persons
Braised veal roast
- 1 kg veal subshell or nut, neck, chest
- 1 bunch soup vegetables
- 2 tbs sunflower oil
- 2 pc shallots optional
- 2 pc garlic cloves optional
- 1 leaf laurel
- 400 ml dry red wine
- 2 glasses veal stock
- vegetable broth as needed
- 16 pc morels
- 1-2 tsp starch potato or corn starch
- 100 g butter
- 1 pc shallot
- 1 tbs butter
- 2 leafs laurel
- 1 pc allspice
- 1 tsp flour
- 50 ml dry white wine
- 250 ml vegetable broth
- 100 ml cream
- 10 pc potatoes
- 1/2 bunch parsley
- 50 g butter
- 5 pinches nutmeg
- 1 pc fennel
- 2 pc courgettes
- 4 pc sweet peppers
- 1-2 tsp oliv oil
- 25 g butter
- salt I use primal salt
- black pepper
- cayenne pepper
- whole cane sugar
- butter cold
Preheat oven at 180° C hot air. Rinse veal roast under cold running water, dry.
Cut the soup vegetables into small pieces and prepare them for the sauce. Peel the garlic and shallots.
Heat a roaster, season the meat with salt and pepper and fry on all sides with sunflower oil. Then remove and place on a plate.
Place the vegetables in the roaster and roast them, then roast them further with tomato paste, deglaze with red wine and veal stock. Put the meat back into the roaster and put it in the oven covered with liquid and lid. Optionally you can fill up with vegetable stock!
Put the morels in cold water and soak them.
Prepare white sauce
Cut the shallot into fine cubes. Sweat with butter, bay leaf and pimento in a pot for 10 minutes at moderate heat.
Add the flour and let it sweat briefly without colour. Then deglaze with cold white wine and cold vegetable stock and bring to the boil.Let the cream run into the strongly boiling sauce and bring it to the boil. Leave to ripen for 15 minutes next to the stove.
Pass the sauce through a fine sieve and prepare to serve.
Wash and peel the potatoes, cut them into quarters and shape them with a small knife.
Boil the potatoes in boiling salted water until soft, drain them and place them in a pan with the finely chopped parsley and butter.
Wash and prepare vegetables. Cut the fennel into eighths, halve the zucchini lengthwise and cut into slices, peel the peppers or cut them with skin into 2.5 cm pieces.
Fry the vegetables one by one, one by variety, in a pan with the olive oil and then place them in a large bowl or a second pot. The vegetables should still have bite after frying!
Finalize dark sauce
Remove the soft braised meat from the roaster, cooking time guide 1-1.5 hours. Place the meat in the oven at 80 °C or let it rest in the oven.
Pass the sauce through a fine hair sieve into an extra pot. I put the cooked vegetables on the compost.
Boil the veal sauce. Remove the morels from the water and stir in the starch. Pour the starch water slowly into the boiling sauce, bring to the boil and thicken the sauce.
Halve the morels to taste and then place them in the sauce. Boil the sauce again for at least 10 minutes.
Preheat the plates. Heat side dishes and sauces. Season vegetables and potatoes with salt, pepper, nutmeg and cayenne pepper. Optionally season with some sugar.
Cut the meat into slices and place on top. Add vegetables and potatoes. Nappe veal sauce with morels over the meat. Mix the light sauce with ice-cold butter until frothy and nappe some foam over the morels.
Quickly serve good appetite!
When will the roast be ready? Prick the meat with a thin fork or needle. If colourless meat juice comes out, the meat is cooked.
Recommendation: Switch off the oven and let the roast rest for a good 10 minutes before cutting.
This time I used the technical term "nappe" when describing the preparation. "Napping" means to cover the food with the sauce.