Veal Pot Roast

Veal Pot Roast makes a delicious dinner served with mashed potatoes and a mixed salad. If possible, veal stock should be used, but if this is not available, any other kind of meat or vegetable stock may be used.

6-8

2 oz. seasoned flour, made with

2 oz. flour,

1 teaspoon salt and

1 teaspoon black pepper

1 x

4 lb. veal rump, boned and rolled

2 oz. butter

2 shallots, finely chopped

2 garlic cloves, crushed

2 celery stalks, trimmed and chopped

14 oz. canned peeled tomatoes, drained and chopped

2 tablespoons tomato puree

4 oz. cauliflower, separated into flowerets

6 fl. oz. veal stock

1 large potato, peeled and quartered

8 oz. button mushrooms, wiped clean

1 tablespoon beurre manie

Place the seasoned flour on a plate. Roll the meat in the flour, coating it thoroughly and shaking off any excess.

In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the meat roll and fry, turning frequently with two large forks, for 8 to 10 minutes or until the meat is well browned all over. Using the forks, remove the meat from the casserole and set it aside on a plate.

Add the shallots, garlic and celery to the casserole. Fry, stirring frequently, for 3 to 4 minutes or until the shallots are soft and translucent but not brown. Stir in the tomatoes, tomato puree and cauliflower. Pour in the stock and increase the heat to high. Bring the liquid to the boil and add the meat. Reduce the heat to low, cover the casserole and simmer for 2 hours. Add the potato and mushrooms and cook for a further 30 minutes or until the meat and vegetables are very tender when pierced with the point of a sharp knife.

Remove the casserole from the heat. Using two large forks, transfer the meat to a warmed serving dish. Carve the meat into thick slices. Using a slotted spoon, arrange the mushrooms decoratively around the serving dish.

Strain the pan juices into a medium-sized saucepan, pressing down on the vegetables with the back of a wooden spoon to extract all the liquid. Discard the contents of the strainer. Place the pan over high heat and bring the liquid to the boil. Reduce the heat to moderate and stir in the bcurre manie, a little at a time, until the sauce is smooth and has thickened slightly. Remove the pan from the heat and pour the sauce into a large, warmed sauceboat. Serve at once, with the meat.

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