I've decided to share my version of easy veal roast with Tomato Sauce. After picking some wonderful French cooks here in France, I was able to assemble a few more tips, all kinds of wonderful things to say and helpful hints on how to make a simple roast an elegant dinner party success.
Tips from French cooks:
use lots of fresh onions and tomatoes
a drizzle of olive oil and a pat of butter or two will give extra body to the sauce without becoming a waistline catastrophe
use fresh thyme
sear the roast before baking
bake covered for part of the cooking time, remove lid with sauce become liquidy
rub roast with sea salt before searing it
The trick to cooking a good roast is to prepare it well before you slide it in the over, make sure it doesn't get dried out while baking and use as many fresh ingredients as you can.
Easy Veal Roast with Tomato Sauce
Since tomatoes and veal work well together, using whole tomatoes while cooking your veal roast will give added juiciness and flavor. Cook covered for the first half of the baking process then remove cover when the sauce is getting very "liquidy". The pat of butter and drizzle of olive oil will go a long way during the baking and turn your tomato sauce into a rich finish. Baste occasionally.
1 ½ kg or 3 lb. Veal roast
2 yellow onions
4-5 medium, to large tomatoes, peeling optional
1 mixed tablespoon of fresh, snipped dried thyme and basil or a pinch of dried
a bit of oil for the skillet
2 tablespoons olive oil
1 tablespoon butter
sea salt to taste
Preheat oven to 210°C / 375 °F.
In skillet with a bit of butter or cooking oil, sear the entire outside of your roast over medium high heat until golden brown on all sides; transfer to baking dish with lid.
Coarsely chop tomatoes and onion; add around roast. Sprinkle with herbs and salt; drizzle with olive oil and dot roast with butter.
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