Glazed veal shoulder roast

Roasted veal is one of those dishes that can be prepared in a 100 different ways, and the result largely  depends on what cut of meat is used. This recipe has been created to use a cut that requires longer cooking time to get soft but the result is well worth the time. Honey gives the meat and vegetables a special sweet taste.


Category: Main course
Prep time: 15 mins
Cooking time: 4 hrs
Serves 4

Ingredients:
1,5 kg veal shoulder blade
700 g potatoes
300 g carrots
100 g celery
1 tbs honey
2 dcl red wine
Rosemary sprig
Dried thyme
Half of bouillon cube

Method:
Wash the meat in cold water, drain with a paper towel, salt it well and rub the dried thyme into it. Slice the carrots into 3rds and those 3rds into halves. Do the same with celery.
Warm up the oven to 150C.
In a large frying pan, heat up some oil then fry the vegetables. When done transfer them to a baking tray or pot.
Put the meat in the pan where vegetables have been fried and fry until it browns on both sides, about 10 minutes, then add the rosemary sprig. Pour honey over the meat then add the wine and deglaze the pan scraping any browned bits. Transfer the pan contents to the same pot or tray where the vegetables are.
Cover with tin foil or a lid if using a baking pot and put into the oven. Total baking time is 4 hours.
After an hour prepare the bouillon cube with 2 dcl water, boil and add to the meat. Cover and return to the oven.
About an hour 15 minutes before the meat is done, slice the potatoes into quarters and add to the meat. Cover.
45 minutes before the meat is done, uncover it and turn the heat to 200C.



Comments

Post a Comment

Popular posts from this blog

Zagreb style steak

Image
Zagreb style steak is a well known european dish which has different names in different countries or cities but uses the same preparation method though the filling may differ. In Serbia it is called Karađorđeva šnicla, there is also Osijek style steak which uses kulen, a cured sausage type delicacy. The proper meat to use for this dish is veal round but pork can be used instead. It is important that the meat is cleared of all the fat parts and veins. Ask the butcher to cut the meat in a way to form a large thin slice so its easily wrapped. Milk is not necessary but depending on the steak size you will have to use two eggs if milk is ommited. The cooking temperature should be medium low and during cooking meat should be turned so the whole surface becomes golden brown. Because of the shape of these steaks it will require some holding with a pair of kitchen thongs and frying on the edges and sides as well to get the best results. Side dishes can vary greatly and can involve rice, rice wi...
Read more

Gourmet pljeskavica

Image
Pljeskavica is a complicated dish to make. It has a similar shape to a hamburger and uses minced meat but that's where the similarities end. Pljeskavica contains more fat than a burger and has a different texture. Hot pepper and onion are also a must in every pljeskavica, and the gourmet version adds bacon, cheese and powdered paprika to the mix. The most important part in making this dish is the meat because without proper meat, even if the proper recipe is used the results won't be satisfactory. The ideal meat mix is 60% beef, 30% pork and 10% lard. Pljeskavica is best eaten with baked beans, somun (a type of bun) and young kajmak (sour cream). Prep time: 2 days Cooking time: 20 mins Portions : 2 Ingredients : 400g minced beef chuck 200g minced pork 100g lard 1 onion Fresh hot pepper 1tsp powdered sweet paprika 0,5dcl carbonated water 50g bacon 50g gauda cheese Instructions : In a large bowl squeeze and mix meat well using your hands, add salt to taste, cover with plastic wra...
Read more

Beef tenderloin fillet with cranberry sauce

Image
Beef tenderloin goes perfect with cranberries. This is an extremely simple recipe on how to pair the two delicious ingredients into a perfect steak dinner which will surprise your taste buds. All that is needed are few ingredients, good quality beef and about 10 minutes. My recommendation as a side dish with this recipe would be potato croquettes but it is possible to serve it with a wide range of side dishes.   Category: Main course Prep time: 0 min Cook time: 10 mins Serves 2 Ingredients: 500g beef tenderloin fillet 30g butter 1 tsp flour 1dl beef stock soup 0,3 dcl sherry wine 1 tbs wild cranberry jam Instructions: Season the beef steaks with salt and pepper. Melt a little bit of butter combined with oil in a frying pan until very hot. Fry the steaks for 2-3 minutes on each side depending on the thickness or more if you prefer. Remove to a plate and cover with tin foil. Add a bit more butter to the pan and then add flour. Lower the heat to medium and fry the flour a bi...
Read more