Veal nut in sage-shallots sauce

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 3
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 6
  • 250 g Shallots
  • 250 g Carrots
  • 3-4 Stem(s) Sage
  • 1.25 kg Veal (e.g. nut)
  • 7-10 Tbsp salt and pepper
  • 2 TABLESPOONS Oil
  • 1 glass (400 ml) Veal stock
  • 1/4 l dry. White wine or broth
  • 1.2-1.5 kg Potatoes
  • 750 g Frozen princess beans
  • 1/2 bunch Parsley
  • 1 TABLESPOON Butter
  • 2 TEASPOONS Cornstarch

Directions

  1. 1

    Peel the shallots and, depending on the size, possibly halve them. Peel, wash and chop the carrots. Wash the sage and remove the leaves.

  2. 2

    Dab meat dry and rub with salt and pepper. Fry all around in hot oil in a roaster. Sauté shallots, except for 2, carrots and sage. Season with salt and pepper. Add stock and wine, bring to the boil.

  3. 3

    Cover and bake in a preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 1 1/2 - 1 3/4 hours. Approx. 15 minutes before the end of the roasting time, open and ready to braise.

  4. 4

    Peel and wash the potatoes. Cover and cook in salted water for about 20 minutes.

  5. 5

    Steam the frozen beans covered in little boiling salted water for about 5 minutes. Wash parsley and chop finely. Peel the remaining shallots and chop finely. Steam in hot butter until translucent. Drain the beans and toss them with the parsley.

  6. 6

    Keep the roast warm. Stir starch and approx. 3 tbsp. cold water until smooth. Stir into the braising stock, bring to the boil and simmer for 1-2 minutes. Season sauce with salt and pepper. Drain the potatoes, cut the roast open and arrange everything.

Nutrition Facts

KCAL
450 kcal
CARBS
35 g
FATS
7 g
PROTEINS
52 g