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🍽️ Tender veal roast with saffron olive sauce

423 kcal · 30 min · 4 portions

Tender veal roast with saffron olive sauce Cuisine gratuitement avec MyFoody →

Ingrédients

Préparation

  1. 1. Preheat the oven to 150 degrees Celsius.
  2. 2. Pat the veal breast dry with a kitchen towel.
  3. 3. Rub the meat all over with salt and pepper.
  4. 4. Tie the breast firmly with kitchen twine to keep its shape.
  5. 5. Peel the onions and garlic cloves.
  6. 6. Finely chop the onions and garlic.
  7. 7. Wash the fresh herbs and shake them dry.
  8. 8. Pluck the leaves from the sage sprigs.
  9. 9. Strip the leaves from one thyme sprig.
  10. 10. Break the remaining thyme sprigs into smaller pieces.
  11. 11. Wash the parsley root and peel it if necessary.
  12. 12. Cut the parsley root into small cubes.
  13. 13. Heat a casserole dish and add the oil.
  14. 14. Brown the meat all over over high heat.
  15. 15. Add the chopped onions, garlic, and parsley root to the pot.
  16. 16. Sauté the vegetables briefly.
  17. 17. Add the prepared herbs to the pot.
  18. 18. Continue to sauté everything for 200 seconds.
  19. 19. Blanch the tomatoes with boiling water.
  20. 20. Remove the skin from the tomatoes.
  21. 21. Halve the tomatoes and remove the core.
  22. 22. Cut the tomatoes into coarse pieces.
  23. 23. Add the tomato pieces to the meat in the pot.
  24. 24. Stir the saffron into the sauce.
  25. 25. Braise the meat and vegetables for another 10 minutes.
  26. 26. Turn the veal breast once.
  27. 27. Place the pot in the preheated oven.
  28. 28. Braise the meat covered for 1 hour and 40 minutes.
  29. 29. Turn the meat again after half the cooking time.
  30. 30. Add the olives and the remaining meat broth.
  31. 31. Let the meat finish cooking.
  32. 32. Season the finished dish finally with salt and pepper.
  33. 33. Serve the roast with baguette.

Nutrition par portion