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🍽️ Juicy Veal Roast with Crispy Roast Potatoes and Redcurrant Sauce

573 kcal · 30 min · 4 servings

Ingredients

• 1 kg Veal Roast (e.g. from the shoulder)
• Salt
• Pepper (from the mill)
• 2 tbsp Vegetable Oil
• 250 ml Meat Broth
• 800 g waxy potatoes
• 3 tbsp Ghee
• 200 g blackcurrants
• 40 ml Port Wine
• 1 tbsp Blackcurrant Jelly

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Select the standard top and bottom heat setting.
2. 2. Rinse the meat under cold water.
3. 3. Pat the meat completely dry with kitchen paper.
4. 4. Tie the meat firmly with kitchen twine to keep its shape.
5. 5. Season the meat generously with salt and pepper.
6. 6. Heat oil in a pot.
7. 7. Sear the piece of meat on all sides until browned.
8. 8. Deglaze the meat with some meat broth.
9. 9. Place the meat in the oven for 60 to 70 minutes.
10. 10. Pour over the pan juices onto the meat in between.
11. 11. Add more broth if necessary.
12. 12. Wash the potatoes thoroughly.
13. 13. Steam the potatoes for about 30 minutes until tender.
14. 14. Let the potatoes cool down.
15. 15. Peel the cooled potatoes.
16. 16. Slice the potatoes into thick rounds.
17. 17. Heat clarified butter in a pan.
18. 18. Fry the potato slices slowly for around 10 minutes until golden brown.
19. 19. Season the finished potatoes with salt.
20. 20. Wash the redcurrants.
21. 21. Pick the redcurrants off the stems.
22. 22. Let the redcurrants drain.
23. 23. Add the redcurrants along with the port wine to the oven.
24. 24. Place them directly next to the meat.
25. 25. Do this during the last 10 minutes of cooking time.
26. 26. Season the sauce with salt afterwards.
27. 27. Add some redcurrant jelly to the sauce.
28. 28. Season the sauce with pepper.
29. 29. Remove the kitchen twine from the meat.
30. 30. Serve the meat on a platter together with the potatoes and sauce.

Nutrition per serving

• kcal: 573
• Protein: 58 g · Fett/Fat: 19 g · Carbs: 38 g