Veal Roast in Buttermilk

Ingredients

• 1300 gVeal
• 1200 mlButtermilk
• 100 gBacon
• 30 gButter
• 80 gHam
• 200 gOnion
• 150 gParsley root
• 150 gCarrot
• 2 pcsBay leaf
• 10 gBasil
• 2 gMarjoram
• 10 gWheat flour
• 200 mlCream
• 1 tbspOlive oil
• 8 gSalt
• 2 gPepper

Instructions

1. 1

   Marinating

   • Cover the veal completely with buttermilk in a closed container and refrigerate for 6–8 days, ensuring the meat stays submerged.
2. 2

   Preparation

   • Remove the roast from the buttermilk, rinse briefly under cold water and pat dry.
   • Rub the meat all over with salt.
   • Place bacon slices in a large roasting pan so the roast can rest on them.
3. 3

   Browning and braising

   • Heat 1 tbsp olive oil and butter in the pan over medium-high heat.
   • Sear the roast briefly on all sides on the bacon, then remove it.
   • In the same pan, fry diced raw ham and (optional) diced veal, then add onions, parsley root, carrots and bay leaves and sauté briefly.
   • Return the roast to the pan, reduce heat and braise for about 1 hour, basting frequently with the pan juices.
4. 4

   Finishing the sauce

   • After about 1 hour, remove the roast briefly. Reduce excess fat, sprinkle flour over the vegetables and cook 1–2 minutes.
   • Gradually add cream while stirring and return the roast. Continue cooking until done (internal temperature ~65–70 °C for medium).
   • Remove the roast, strain the sauce through a sieve and season with salt and pepper if needed.
5. 5

   To serve

   • Slice the roast and serve on a warmed platter with the sieved cream sauce.
   • Suggested sides: potatoes or mashed potatoes and steamed vegetables.