Stuffed Roasted Veal With Damascus Sauce
Ingredients:
1 piece of veal rump
Spices:
3 cups grated onion, or minced
1 cup fresh herbs: parsley, basil, sage, thyme, chives, mint and others
1 cup (tea) balsamic vinegar
1 cup (tea) corn oil
1 cup white wine
1 tablespoon of mustard
1 tablespoon grated ginger
1 tablespoon (dessert) of salt for each pound of meat
1 pinch of nutmeg
1 pinch of ground bay
1 fresh whole finger pepper
Sauce:
1 small glass (200 ml) of cold water, or unsalted chicken broth
Baking Scrape
2 tablespoons brandy
2 tablespoons butter
200 grs. Apricot (leave to soak for 2 hours)
2 cups unsweetened grapefruit Italy
1 cup of grated onion
1 cup (tea) finely chopped parsley (sprinkle over roasted meat)
2 tablespoons of wheat flour, or cornstarch
Garrison:
1 small celery, only the stems cut into thin strips and cooked
300 grs. Of carrot cut into thin strips cooked
300 grs. Of small boiled potatoes, shelled
200 grs. Cooked or preserved small onion
200 grs. Canned hearts of palm cut into thin slices
3 red peppers cut into thin thin strips
Notice;
The palmito and (all the conserves) must be drained, washed and chopped, to take the dyestuffs additives and preservatives that harms the health.
Way of preparing:
Open the rump so that there is a large, blanket-like steak
Put the seasonings in the meat, let stand for 12 hours, covered with a napkin, inside the refrigerator, or inside a plastic bag
To Bake:
Approximately 40 minutes for each pound of meat.
Before roasting, open the meat and top with pepper and onion and a medium whole raw carrot, tie with cotton string or garnish with barbecue stick. Strain the seasonings.
In a rectangular shape lined with aluminum foil place the meat covered with slices of bacon, pour over grated sauce.
Cover with aluminum foil.
Hot oven, after which put the meat lower the temperature of the oven to soft.
Bake for about 2 hours, or until cooked, half an hour before removing from the oven, remove the foil from the top, let it flush.
When baking check the meat every half hour.
After roasting carefully remove the meat, place in a refractory. Book it.
Put a cup of warm water on the baking sheet, bring to the fire until all the residue is gone, then strain into a sieve.
In a pan melt the butter, add the grated onion until wilted, add the broth, when raise boil add the brandy
Flambé, then add the apricots, the grape, thicken the sauce with cornstarch, correct the salt.
Serve the hot veal on a platter, with the sauce on top, sprinkle chopped parsley and on the side place the trim.
It accompanies watercress salad with sliced onions and red pepper strips.
Note:
Flambar: if you do not have practice, do not do it. It is optional.
If you do not find a calf to swap for filet mignon
Ingredients:
1 piece of veal rump
Spices:
3 cups grated onion, or minced
1 cup fresh herbs: parsley, basil, sage, thyme, chives, mint and others
1 cup (tea) balsamic vinegar
1 cup (tea) corn oil
1 cup white wine
1 tablespoon of mustard
1 tablespoon grated ginger
1 tablespoon (dessert) of salt for each pound of meat
1 pinch of nutmeg
1 pinch of ground bay
1 fresh whole finger pepper
Sauce:
1 small glass (200 ml) of cold water, or unsalted chicken broth
Baking Scrape
2 tablespoons brandy
2 tablespoons butter
200 grs. Apricot (leave to soak for 2 hours)
2 cups unsweetened grapefruit Italy
1 cup of grated onion
1 cup (tea) finely chopped parsley (sprinkle over roasted meat)
2 tablespoons of wheat flour, or cornstarch
Garrison:
1 small celery, only the stems cut into thin strips and cooked
300 grs. Of carrot cut into thin strips cooked
300 grs. Of small boiled potatoes, shelled
200 grs. Cooked or preserved small onion
200 grs. Canned hearts of palm cut into thin slices
3 red peppers cut into thin thin strips
Notice;
The palmito and (all the conserves) must be drained, washed and chopped, to take the dyestuffs additives and preservatives that harms the health.
Way of preparing:
Open the rump so that there is a large, blanket-like steak
Put the seasonings in the meat, let stand for 12 hours, covered with a napkin, inside the refrigerator, or inside a plastic bag
To Bake:
Approximately 40 minutes for each pound of meat.
Before roasting, open the meat and top with pepper and onion and a medium whole raw carrot, tie with cotton string or garnish with barbecue stick. Strain the seasonings.
In a rectangular shape lined with aluminum foil place the meat covered with slices of bacon, pour over grated sauce.
Cover with aluminum foil.
Hot oven, after which put the meat lower the temperature of the oven to soft.
Bake for about 2 hours, or until cooked, half an hour before removing from the oven, remove the foil from the top, let it flush.
When baking check the meat every half hour.
After roasting carefully remove the meat, place in a refractory. Book it.
Put a cup of warm water on the baking sheet, bring to the fire until all the residue is gone, then strain into a sieve.
In a pan melt the butter, add the grated onion until wilted, add the broth, when raise boil add the brandy
Flambé, then add the apricots, the grape, thicken the sauce with cornstarch, correct the salt.
Serve the hot veal on a platter, with the sauce on top, sprinkle chopped parsley and on the side place the trim.
It accompanies watercress salad with sliced onions and red pepper strips.
Note:
Flambar: if you do not have practice, do not do it. It is optional.
If you do not find a calf to swap for filet mignon
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