Veal is an important ingredient in Italian and French cuisine, but also in Poland veal is very popular in daily menu. My secret here is that veal must stay marinated for a few hours in the fridge. I love to serve it with mashed potatoes and dill and of course tomato salad in balsamic sauce. Among the different types of meat, veal is very special. Veal is tender, lean, mellow in taste and contains important minerals and vitamins. Veal is important in our menu because of its high nutritional value, easy digestibility and a good alternative when keeping an eye on calories. Perfect recipe for a quick dinner. Your family and friends will love it. Simply delicious.
Prep Time: 10 minutes
Wait Time: 2-3 hours
Cook Time: 60 minutes
Ingredients:
- 500 g veal
- 10 Tbsp olive oil
- 3 Tbsp balsamic sauce with lemon - from Modena
- 1 tsp crushed chilli
- sea salt and freshly ground pepper
- rosemary and lemon mix
- juice and zest of 1 lemon
- 4-5 Tbsp soya sauce
- 1 Tbsp sesame oil
- 500 g young potatoes
- dill - hashed
- 2 Tbsp cream
- cherry tomatoes - in halves
- 1/2 onion - chopped
- 1 tsp ground cumin
- 1 tsp ground garlic
- 1 -2 Tbsp meat herbs
- 1 tsp white ground pepper
- 1 baking bag
Method:
1. First you need to prepare a marinade. 8 Tbsp of olive oil, crushed chilli, rosemary and lemon mix, soya sauce, juice and zest of 1 lemon, sesame oil, ground cumin, white pepper, meat herbs and ground garlic mix well together. Combine all marinade ingredients.
2. Wash the veal and put into the marinade. Do not cut veal in slices. It is better to have one bigger piece otherwise when cooking your veal might become a little bit too dry. Leave it in the fridge to marinate for 2-3 hours.
3. When veal is well marinated, pre-heat the oven to 180 C. Place the veal into the baking bag together with a marinade. Close and tie the bag well. Make a few little holes in the bag so the meat can 'breath' a bit. Place the bag in a baking dish and on middle shelf of the oven. Cook for 60-65 minutes.
4. When veal is cooked, cut open the bag - be carefull to the very hot steam.
5. Serve with mashed potatoes: boiled young potatoes in salty water, mashed with 2 Tbsp of oilve oil and 2 Tbsp of cream. Add fresh hashed dill. Mix all well and serve immediately.
6. Serve together with a tomato salad. Tomatoes in halves mix with chopped onion and balsamic Modena sauce. Add freshly ground pepper.
ENJOY!!!
