Braised veal breast and baby vegetables
Ingredients
Instructions
- 0.5 piece of veal breast
- 12 Charlotte potatoes
- 6 Carrots
- 1 onion
- 4 stalks of celery
- 3 Tomatoes
- 1 bunch of new turnips
- 1 punnet of green beans
- 0.25 Bunch of parsley
- 2 sprigs of thyme
- 1 bay leaf
- 1 bouquet garni
- 60 g Butter
- flower of salt
- Salt
- Pepper
- Ask the butcher to remove the gristle from the meat without piercing it. Spread the breast flat, sprinkle with chopped parsley, thyme and bay leaf. Salt, pepper. Roll the meat on itself and tie it like a roast.
- Peel and cut into rings 2 carrots, the onion and 2 stalks of celery. Rinse the tomatoes and cut them into quarters.
- Sear the breast on each side in a casserole dish with 10 g of butter; it must be well colored. Put it in an oven dish and surround it with the prepared vegetables. Moisten with water to ¾ and bake for 2 h 30 th. 5 (150°C).
- Peel and cut the remaining carrots into rounds, the celery into sticks, the turnips and the potatoes into quarters.
- Cook them in boiling water with the green beans then run them quickly under cold water.
- Collect the cooking juice from the breast, reduce it by half then pass it through a sieve. Add 50 g of butter and reduce again until the sauce coats the spoon.
- Cut the meat into thick slices and sear them in the pan without adding fat. fry the vegetables in another skillet with the remaining butter.
- Serve the breast hot with the garnish and topped with sauce. Sprinkle with fleur de sel and pepper.
Braised veal breast and baby vegetables
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