Rolled Belly of Veal with Glazed Carrots

by Stefan Kolsch

Arrange the carrots and parsnip around the meat and pour the hot stock mixture over the top
SERVINGS    
 
4
PREPARATION TIME
20 MINS
COOKING TIME
2½ HOURS

Ingredients

1 Rolled Belly of Veal
1 Orange (grate zest and juice)
½ tsp dried Thyme
2 tsp English Mustard
2 tbsp Sunflower Oil
300ml Veal Stock or Beef Bouillon
150ml Marsala (or fortified wine)
8 Carrots (halved or quartered lengthways)
4 Parsnips (halved or quartered lengthways)
Salt & Pepper

Rolled Belly of Veal with Glazed Carrots

Instructions

Allow the meat to come to room temperature before cooking and preheat the oven to 220ºC/425ºF/Gas 7.
Combine the orange peel, thyme, mustard and oil in a small bowl and season with salt and pepper. Rub the mixture all over the veal and place in a large, deep ovenproof dish and cook in the centre of the oven for 30 minutes.

Meanwhile, bring the stock, marsala wine and orange juice to the boil in a pan, then remove from the heat and set aside.

When the veal has been in the oven for 30 minutes, reduce the oven temperature to 170ºC/325ºF/Gas 3. Arrange the carrots and parsnip around the meat and pour the hot stock mixture over the top. Cover the dish with a large sheet of aluminium foil and return to the oven. Cook for 1 ½ -1 ¾ hours, or until the meat is soft, basting occasionally throughout cooking. Remove the meat from the oven and allow it to rest for 20 minutes before carving. If necessary, pour the sauce into a pan and reduce over a high heat until it thickens.

Serve with creamy mashed potatoes.

Purchase your ingredients...

Rate this recipe

Rolled Belly of Veal with Glazed Carrots
Overall Rating
  

Your comment or suggestion




Comments on this recipe

No comments yet