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🍽️ Tender Veal Roast with Capers and Tarragon

341 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 1 handful tarragon
• 3 tbsp rapeseed oil
• 1.2 kg veal roast
• salt
• pepper (from the mill)
• 500 ml beef broth
• 150 ml whipping cream
• 30 g grated parmesan
• 4 tbsp capers

Instructions

1. 1. Peel the shallots and chop them finely.
2. 2. Wash the tarragon and shake it dry.
3. 3. Gently pluck the fine tarragon leaves from the stems.
4. 4. Heat the rapeseed oil in a large pot.
5. 5. Sauté the chopped shallots in the hot oil.
6. 6. Add the meat to the pot.
7. 7. Sear the meat on all sides until it has a golden-brown color.
8. 8. Season the meat with salt and pepper.
9. 9. Deglaze the meat with the broth.
10. 10. Add the tarragon leaves to the pan.
11. 11. Bring the mixture to a boil.
12. 12. Reduce the heat to low.
13. 13. Cover the pot.
14. 14. Let the meat simmer for about 40 minutes.
15. 15. Check if the meat is tender by piercing it with a fork.
16. 16. Remove the meat from the pot.
17. 17. Wrap the meat in aluminum foil.
18. 18. Let the meat rest for about 10 minutes.
19. 19. Take 150 milliliters of the remaining broth from the pot.
20. 20. Heat the cream together with the broth.
21. 21. Reduce the sauce until it has about half its original volume.
22. 22. Stir the Parmesan into the hot sauce.
23. 23. Season the sauce with salt and pepper.
24. 24. Slice the meat into thin slices.
25. 25. Place the meat slices on the plates.
26. 26. Pour the sauce over the meat.
27. 27. Distribute the capers over the dish.
28. 28. Serve the dish with a fresh side salad if desired.

Nutrition per serving

• kcal: 341
• Protein: 46 g · Fett/Fat: 17 g · Carbs: 2 g