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Recipe Roasted Veal Tail


Roasted Veal Tail

Recipe yeld 4 servings

Ingredients

850 G Of Calf Tail
2 Shallots
1 Carrot
Parsley
Sage
Rosemary
1 Cup Dry White Wine
1 Tablespoon Powdered Aromatic Roasting
1 Knob Butter
4 Tablespoons Olive Oil
Rooms
Pepper

Amount Per Serving Calories: 715


Method

The tail end of the rump.
Rubbed the meat with a tablespoon of powdered aromatic roasts and keep it in shape with a few turns of tying white kitchen string.
In a saucepan, warm a tablespoon of butter with four tablespoons of olive oil, recline the meat and brown well, turning several times.
Finely chopped parsley, rosemary and sage, all put the meat in the casserole and mix well to add flavor.
Also add the white part of scallions and carrots cut into very thin slices, let brown slightly and then pour over the wine.
Let evaporate.
Add salt and pepper.
Pour half a glass of hot water and pass the pan in a preheated oven at 200 degrees for an hour and a half.
If the roast too dry add a few tablespoons of warm water.
Pick up the meat, let rest 10 minutes.
Meanwhile whisk the sauce to obtain a homogeneous sauce.
Cut the roast into slices, nappatele with the sauce.
Accompanying Wines: Red Oltrepo DOC, DOCG Chianti Classico, DOC Aglianico del Vulture Vecchio.

Find recipes for Main Dishes based on Calf


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