Pot - Roasted Veal
Photo: flickr user stu_spivack
Ingredients
1/4 cup oil
6 pounds veal roast, shoulder or breast
1/2 cup chicken broth
1/2 cup white wine
2 tablespoons butter, softened
2 tablespoons flour
Preparation
1
Preheat the oven to 325 degrees. Heat the oil in a Dutch oven and brown the roast on all sides. Pour the chicken broth and wine over the meat. Cover and cook until tender, about 2 hours. Remove the meat and keep warm. Work the butter and flour together with your fingers into a smooth paste. Set the Dutch oven over a medium flame and drop pellets of this paste into the broth, stirring constantly until thickened to your liking. Add salt to taste. Slice the meat and serve with the sauce.
Tools
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Yield:
10.0 servings
Added:
Wednesday, December 9, 2009 - 10:39pm