Servings: people
Slow-Roasted Calf Cuvette
This lovely and dark winter/fall dish brings out all the deep and dark tones and flavors of the calf cuvette with the help of the roasting pot. The dish is an all-in-one-pot where all the food is prepared in the same roasting pot.
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.
Notes
Potatoes or good bread are great sides for the dish, as it is good to have something to "soak" up the delicious sauce with. If you find it too heavy, the dish is also good served with a fresh green salad.