Veal rump roast
Instructions
The tail is the tail of the rump.
Soffregate the meat with a spoon of powder aromas for roasts and keep in shape binding it with a few rounds of white kitchen Twine.
In a saucepan heat a knob of butter with four tablespoons of olive oil, lay the meat and Brown well, turning several times.
Finely chopped parsley, Rosemary and Sage, put everything in a casserole of meat and stir carefully to taste.
Add the white part of the scallions and carrots, cut into very thin slices, Cook slightly and then sprinkle with wine.
Let it evaporate.
Add salt and pepper.
Pour half a glass of warm water and pass the Pan in a preheated oven at 200 degrees for an hour and a half.
If the roast is too dry add a few tablespoons of warm water.
Withdrawn the meat, let it rest for 10 minutes.
Meanwhile, puree the cooking in order to obtain a homogeneous sauce.
Cut the roast into slices, nappatele with the sauce.
Accompanying wines: Red DOC Oltrepò, Chianti Classico DOCG, Aglianico Del Vulture "old" DOC.
Ingredients and dosing for 4 persons
- 850 g of veal tail
- 2 shallots
- 1 carrot
- Parsley
- Sage
- Rosemary
- 1 glass dry white wine
- 1 tablespoon of aromatic powder for roast
- 1 walnut butter
- 4 tablespoons of olive oil
- Salt
- Pepper