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🍽️ Veal Roast with Pastry Pockets

437 kcal · 30 min · 4 servings

Veal Roast with Pastry Pockets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Rinse the meat under running water.
  3. 3. Pat the meat completely dry with kitchen paper.
  4. 4. Tie the meat with kitchen twine to help it keep its shape.
  5. 5. Season the meat generously with salt and pepper.
  6. 6. Melt clarified butter in a large pot over high heat.
  7. 7. Sear the meat on all sides until it has a brown crust.
  8. 8. Remove the meat from the pot and set it aside.
  9. 9. Wash the spring onions under running water.
  10. 10. Remove the wilted outer leaves and the root ends of the spring onions.
  11. 11. Wash the bell peppers under running water.
  12. 12. Cut the bell peppers in half lengthwise.
  13. 13. Remove the seeds and white inner membranes from the pepper.
  14. 14. Cut the pepper into large pieces.
  15. 15. Peel the garlic cloves of their skin.
  16. 16. Slice the garlic thinly.
  17. 17. Sauté the prepared vegetables together with the garlic in the pot.
  18. 18. Stir the tomato paste into the vegetables.
  19. 19. Deglaze the vegetables with wine.
  20. 20. Place the seared meat back into the pot.
  21. 21. Pour some meat stock over the meat.
  22. 22. Place the meat in the preheated oven.
  23. 23. Braise the meat for about one and a half hours.
  24. 24. Gradually add the remaining meat stock.
  25. 25. Remove the roast from the oven.
  26. 26. Strain the cooking stock through a sieve.
  27. 27. Cut the meat into strips.
  28. 28. Arrange the vegetables and meat strips on a platter.
  29. 29. Simmer the strained stock to your liking to reduce it slightly.
  30. 30. Season the sauce with salt and pepper to taste.
  31. 31. Serve the meat together with the vegetables.
  32. 32. Serve the pastry pockets and garlic dip as desired.
  33. 33. Serve the sauce separately in a sauce boat.

Nutrition per serving