Calf With Apricot Sauce

Calf With Apricot Sauce
ingredients:

1 piece of rump of veal
seasoning :
3 cups ( tea) of grated onion1 cup (tea ) of fresh herbs : parsley, basil , sage, thyme , chives ,1 cup ( tea) of balsamic vinegar1 cup (tea ) of corn oil1 cup (tea ) dry white wine1 tbsp (tablespoons) mustard1 spoon ( soup) of grated ginger1 spoon (soup ) shallow salt1 pinch of nutmeg1 pinch of ground bay1 whole pepper fresh lady finger seeds removed chopped
sauce:
1 small glass of cold water or chicken broth and unsaltedscrape the strained pan.2 spoons (soup ) of brandy2 tbsp (tablespoons ) butter
other Ingredients
200 grs . apricot ( soak for 2 hours)covered with water2 cups seedless grape Italy1 cup of grated onion1 cup of sauce with thinly chopped stem splash after ( roast beef ) .2 tablespoons flour or cornstarch
Garnish :
1 small celery , only the stalks cut into thin strips cooked300 grs . carrot cut into thin strips cooked300 grs . boiled potatoes small print shelled200 grs . drizzling of onion cooked or canned200 grs . drained cabbage washed, cut into thin slices3 red bell peppers cut into strips raw , seeded

How to Prepare :
Open the rump of veal so it is a great steak , blanket type .
Put the spices in the meat , let stand for 12 hours , in a thick plastic bag , in the refrigerator .
Before baking , open the blanket and put over the grass pepper the onion and a whole raw carrot average . Tie with cotton string or secure with bamboo skewer .
Strain the spices .
In lined with aluminum foil place the rectangular covered with slices of bacon .
Pour over a little strained sauce.Do not put all the sauce becomes saturated .
Cover with aluminum foil .
Oven preheated .
After you put the meat down the oven temperature to brando.160 ° C.
Leave baking for forty minutes for each pound of meat , or until half an hour before you are cooked remove from oven , remove the foil , let it brown .
When roasting meat verify every half hour .
After you take the roast beef carefully , place in ovenproof dish. Book .
Place on baking sheet in which roasted the meat , a cup of warm water, bring fire to loosen any residue , then strain through a sieve .
In a medium saucepan melt the butter , add the grated onion until wilted , add the strained broth already diluted when it boils add the brandy then add the apricots , grapes .The sauce thickened with cornstarch , to correct the salt.
Serve hot veal on a platter with the sauce on top , sprinkle chopped parsley with stems and put the side trim .
Accompanying watercress salad with onion slices and strips of red pepper .
Option II :
Follow up:
Pre- cooked broccoli bouquetsCauliflower bouquets precookedCarrots cut into thick slices cookedMini baked potatoes with spiced crust
The four ingredients are passed in seasoned butterwith onion , salt.
Note :
When placing the flamar cognac, ie , if practical .
Otherwise , flamar out of the fire ( heat off) .Flamar is optional .