Veal roast in pot or oven

Ingredients

• 1500 gVeal roast
• 170 gButter
• 100 gBacon
• 250 mlWater
• 80 mlCream
• 5 gPotato starch
• 10 gSalt
• 2 gPepper

Instructions

1. 1

   Preparation

   • Trim the veal roast (about 1.5 kg) of excess bone or ribs if necessary, pat dry.
   • Rub the roast all over with 10 g salt and freshly ground pepper (about 2 g).
   • Prepare the bacon (100 g) and mix the potato starch (1 tsp = 5 g) with about 30 ml cold water.
2. 2

   Searing

   • Heat 100 g butter (add 20 g more if needed) in a heavy pot or ovenproof pan, render the bacon briefly.
   • Brown the roast on all sides until well colored, using the fat for basting.
3. 3

   Cooking — Pot method

   • Cover and cook the roast slowly on low heat on the stove (or in embers) for 1.5–2 hours.
   • Baste regularly with hot water (about 200–250 ml total).
   • About 15 minutes before the end, add 80 ml cream and let simmer briefly.
   • Finish the sauce by stirring in the potato starch slurry and heat until the sauce is clear and slightly thickened.
4. 4

   Cooking — Oven method

   • Place the seared roast uncovered into a preheated oven at 160 °C (fan) or 180 °C conventional.
   • Roast for 1.5–2 hours (target core temperature 65–70 °C), adding 20 g butter or a little hot water if the sauce darkens too much.
   • Add 80 ml cream 15 minutes before the end and thicken sauce with the starch slurry as described.
5. 5

   To serve

   • Remove the roast, slice and arrange on a warm platter.
   • Pour the sauce over the slices and serve.