Tip roast veal
Instructions
Finely chop the bacon and fry it in a large pot, with a chopped onion, half a glass of olive oil and a clove of garlic.
When the bacon is clear, place the piece of veal tip into the pot, causing Brown to open flame.
When the meat has browned, immediately add the wine and let it evaporate, then slowly add the broth and cover the meat with lard cut into thin slices.
This is the time to place the point previously heated oven at 220 degrees for a good hour, turning the pieces occasionally.
The surface of the meat should be very colourful.
If the sauce is too dry when serving, add a little water and let it evaporate.
Ingredients and dosing for 6 persons
- 1000 g of veal tip
- 1 onion
- 1/2 cup of olive oil
- 150 g of bacon
- 50 cl of broth
- 1 glass white wine
- Bacon in slices
- Pepper (optional)
- Garlic