Roast veal (no oven)
Veal is considered exquisite, but in this recipe we use a relatively cheap cut, i.e. brisket. The roast is extremely juicy, soft and full of the wonderfully milky flavour so characteristic of veal. And this essential shiny sauce! The roulade shape makes the dish easily divisible, so it is a perfect option for large gatherings.
Preparation: 2h 30 min
Medium
Preparation: 2h 30 min
Medium
Ingredients:
- 2000 g water
- 100 g cream 30 %
- 5 g lemon peel
- 3 g oregano
- 30 g curing salt
- 30 g anchovies
- 10 g pickled capers
- 30 g sugar
- 20 g garlic
- 200 g Milk UHT, 1.5% fat
- 50 g Oil, rapeseed
- 1500 g Mostek cielęcy bez kości
Method of cooking:
- Add 30 grams of pickling salt, 30 grams of sugar, 3 whole cloves of garlic with peel, 1000 grams of boiled and cooled or filtered water and 200 grams of milk into the bowl. Close the bowl with a lid with a measuring cup and mix for 1 minute at speed 8 reverse rotation.
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