Veal with Apricot and Grape Sauce
Ingredients:
1 piece of veal rump
Spices:
3 cups grated or chopped onion
1 cup fresh herbs: parsley, basil, sage, thyme, chives, mint and others to your liking
1 cup of balsamic vinegar
1 cup (tea) corn oil
1 cup dry white wine
1 tablespoon of mustard
1 tablespoon grated ginger (optional)
1 tablespoon of salt
1 whole young fingered pepper seeded without the ribs finely chopped
1 pinch of nutmeg
1 pinch of ground bay, or 1 bay leaf
Sauce:
1 small glass of cold water, or chicken broth without salt or
Rasp of the baking dish
2 tablespoons brandy
2 tablespoons butter
200 grs. Apricot (leave to soak for 2 hours)
2 cups unsweetened grapefruit Italy
1 cup of grated or finely chopped onion
1 cup finely chopped parsley (sprinkle after roasting)
2 tablespoons of wheat flour, or cornstarch
Garrison:
1 small clean celery, only the stems cut into strips 5 cm thin and cooked
300 grs. Thinly sliced carrots
300 grs. Of small potatoes cooked without peel
200 grs. Cooked or preserved small onion
200 grs. Of palm heart cut into thin slices
3 red peppers cut into strips
Way of preparing:
Open the rump so that there is a large, blanket-like steak
Put the seasonings in the meat, let stand for 4 to 6 hours, covered with dishcloth or paper film, inside the refrigerator.
Before roasting, open the meat and top with pepper and onion and a whole raw whole 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 the cooked sauce.
Cover with aluminum foil.
Hot oven, after which put the meat lower the temperature of the oven to soft.
Leave to roast for about 2 hours, or until cooked, half an hour before removing from the oven, remove the foil, let it flush.
When baking check the meat every half hour.
After roasting remove the meat carefully, place in a refractory. Book it.
Put a glass of warm water on the baking sheet, bring to the fire until all the residue is gone, then strain into a fine sieve.
In a pan melt the butter, add the onion leave until wilting, add the brewed broth, when raise boil add the brandy
Flambé, then add the apricots, the grape, thicken the sauce with cornstarch, correct the salt.
NOTICE:
If you have no practice do not flambar.
Serve the hot veal on a platter, with the sauce on top, sprinkle with chopped parsley and on the sides or in place the trim.
It comes with watercress salad with sliced onions and strips of red pepper.
Note:
If you do not find a calf, change it to the rump of a bull rump.
Ingredients:
1 piece of veal rump
Spices:
3 cups grated or chopped onion
1 cup fresh herbs: parsley, basil, sage, thyme, chives, mint and others to your liking
1 cup of balsamic vinegar
1 cup (tea) corn oil
1 cup dry white wine
1 tablespoon of mustard
1 tablespoon grated ginger (optional)
1 tablespoon of salt
1 whole young fingered pepper seeded without the ribs finely chopped
1 pinch of nutmeg
1 pinch of ground bay, or 1 bay leaf
Sauce:
1 small glass of cold water, or chicken broth without salt or
Rasp of the baking dish
2 tablespoons brandy
2 tablespoons butter
200 grs. Apricot (leave to soak for 2 hours)
2 cups unsweetened grapefruit Italy
1 cup of grated or finely chopped onion
1 cup finely chopped parsley (sprinkle after roasting)
2 tablespoons of wheat flour, or cornstarch
Garrison:
1 small clean celery, only the stems cut into strips 5 cm thin and cooked
300 grs. Thinly sliced carrots
300 grs. Of small potatoes cooked without peel
200 grs. Cooked or preserved small onion
200 grs. Of palm heart cut into thin slices
3 red peppers cut into strips
Way of preparing:
Open the rump so that there is a large, blanket-like steak
Put the seasonings in the meat, let stand for 4 to 6 hours, covered with dishcloth or paper film, inside the refrigerator.
Before roasting, open the meat and top with pepper and onion and a whole raw whole 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 the cooked sauce.
Cover with aluminum foil.
Hot oven, after which put the meat lower the temperature of the oven to soft.
Leave to roast for about 2 hours, or until cooked, half an hour before removing from the oven, remove the foil, let it flush.
When baking check the meat every half hour.
After roasting remove the meat carefully, place in a refractory. Book it.
Put a glass of warm water on the baking sheet, bring to the fire until all the residue is gone, then strain into a fine sieve.
In a pan melt the butter, add the onion leave until wilting, add the brewed broth, when raise boil add the brandy
Flambé, then add the apricots, the grape, thicken the sauce with cornstarch, correct the salt.
NOTICE:
If you have no practice do not flambar.
Serve the hot veal on a platter, with the sauce on top, sprinkle with chopped parsley and on the sides or in place the trim.
It comes with watercress salad with sliced onions and strips of red pepper.
Note:
If you do not find a calf, change it to the rump of a bull rump.
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