Roast veal neck with simple sauce
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ingredients
700 g veal neck a little salt, ground black pepper 3 tbsp oil
Smoke
2 tbsp olive oil 1 pk smaller onion al. Shallots 1 clove garlic 1 handful parsley 4 dl beef broth (bouillon) 1 tbsp butter to taste salt, ground black pepper
step
Soft veal tenderloin style
1.
Heat the oven to 180°C.
2.
Heat the oil in a frying pan and fry the roll in it with golden brown on all sides.
3.
Cover with water (1 dcl), cover and place in the oven (180°C) for about 1 hour. Bake uncovered for the last 10 minutes.
4.
Smear: meanwhile, pour oil into a sauté pan, add chopped onion, crushed garlic and parsley stems (save the leaves for later)
5.
Heat everything together over a medium flame for about 5 minutes, pour the broth over the mixture, bring to a boil and cook until reduced by half.
6.
Add the butter, and when it has melted strain the sauce, stir in the chopped parsley, season if necessary (salt, ground black pepper) and pour it into a sauce pan.
7.
Cut the string from the roasted veal neck, cut it into slices and serve them covered with the sauce. Rice, baked and boiled potatoes are suitable as a side dish.
8.
Good taste!
