Recipe for slow-roasted calf cuvette
Do you have a roasting pot collecting dust, or have you always wanted to try the classic cooking method? Now’s the time!
A roasting pot is a brilliant invention and almost indispensable when you want to slow-cook food in the oven.
The principle behind the roasting pot is simple: a large, deep dish with a lid that retains moisture and, therefore, the aroma, juice, and flavor inside the ingredients instead of allowing them to evaporate in the oven. The great thing about the roasting pot is that you don’t have to lift a finger once the food is in the oven because the lid ensures all the moisture remains in close contact with the meat.
In this recipe, we have chosen to use a veal rump, which has been briefly browned in the pan before going into the roasting pot. The result is a delicious piece of meat that is tender and flavorful, along with a wonderful sauce.
Serve the dish with potatoes or good bread.
Slow-Roasted Calf Cuvette
Equipment
- Oven
- Chef'S Knife
- Cutting Board
- Frying Pan
- Hob
- Vegetable Peeler
- Clay Pot
- Sieve
Ingredients
- 1 kg Veal Cuvette
- Butter for browning
- 1 pcs. Celery
- 250 gram Mushroom Brown
- 4 pcs. Carrots
- 2 pcs. Onion
- 1 bunch Rosemary Fresh
- 1 bunch Thyme Fresh
- Spices salt and pepper
- 0.5 l stock beef or veal broth (can be replaced with red wine or beer).
- 100 gram Whipping Cream
- Cornstarch or dark sauce thickener
- Apple Cider Vinegar
- Spices salt and pepper
- Gravy Color
Instructions
- Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit).
- Score the fat layer on the calf cuvette and remove the tendons.
- Rinse the herbs thoroughly - do not chop them.
- Heat a pan with butter and brown the meat well on the pan. Season with salt and pepper.
- Place the meat in a roasting pot and add half a liter of broth/water/wine/beer and the whole sprigs of thyme and rosemary.
- Put the lid on the roasting pot and give the meat 2 hours in the oven at 100 degrees Celsius (212 degrees Fahrenheit).
- Peel the carrots and celeriac, peel the onion and clean the mushrooms.
- Cut all the vegetables into bite-sized pieces and add them to the roasting pot after the two hours have passed.
- Cook the dish for another 2 hours until everything is completely tender.
- Remove the meat and keep it warm while making the sauce.
- Strain the liquid from the roasting pot into a saucepan. Bring it to a boil and let it reduce a bit.
- Add whipping cream and season with apple cider vinegar, salt, and pepper.
- Thicken the sauce with sauce thickener or cornstarch dissolved in a little water.
- Finish with a few drops of gravy browning, until you think the sauce has the right color.
- Carve the meat - remember to cut across the grain.
- Arrange the meat and vegetables on a platter.
- Serve with the sauce and bread, potatoes, or a salad.
- Cut the roast into thin slices.
- The food is now ready to be served.