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🍽️ Tender Veal Roast with Spicy Tomato and Olive Sauce

312 kcal · 30 min · 4 servings

Ingredients

• 800 g Veal Loin (with rind)
• Salt
• Pepper (from the mill)
• 2 tbsp Olive Oil
• 1 Onion
• 2 Garlic Cloves
• 250 ml Meat Broth
• 100 ml dry White Wine
• 1 Handful Fresh Herbs (e.g. Basil; Parsley, Thyme, Sage)
• 5 Tomatoes
• 50 g Green Olives (pitted)

Instructions

1. 1. Preheat your oven to 120 degrees Celsius using the top and bottom heat setting.
2. 2. Rinse the veal loin under cold running water. Then pat it completely dry with kitchen paper.
3. 3. Season the meat generously with salt and freshly ground black pepper.
4. 4. Heat some oil in a large casserole dish or pot. Sear the meat on all sides until it forms a brown crust.
5. 5. Peel one onion and one clove of garlic. Dice both into small cubes.
6. 6. Add the onion and garlic cubes to the pot with the meat. Let them sweat briefly until fragrant.
7. 7. Deglaze the mixture with some meat broth and a splash of white wine.
8. 8. Place the casserole dish in the preheated oven. Position it on the lowest rack.
9. 9. Let the meat cook gently for about one and a half hours.
10. 10. Pluck the leaves from half of the fresh herbs.
11. 11. Add the herbs to the meat after about 30 minutes of cooking time.
12. 12. Finely chop the remaining fresh herbs.
13. 13. Peel the tomatoes. Briefly pour boiling water over them, shock them in cold water, and remove the skin.
14. 14. Quarter the deseeded tomatoes, remove the core, and dice the flesh.
15. 15. Roughly chop the olives.
16. 16. Add the diced tomatoes and olives to the pot. Let them cook together with the meat for the remaining time.
17. 17. Stir the finely chopped herbs into the sauce just before serving.

Nutrition per serving

• kcal: 312
• Protein: 44 g · Fett/Fat: 11 g · Carbs: 5 g