- Cooking at the table
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01. February 2015
Preheat oven to 180 °C. Stuff the veal breast with the pretzel roll mass and close with the remaining string. Heat the groundnut oil in the Vitrifeu, fry the seasoned veal breast until golden-brown on all sides. Take the meat out, add the cubed vegetables and roast until coloured slightly. Add the tomato purée and roast for approx. 1 more minute.
Douse with white wine, reduce and then top up with a brown gravy. Add the veal breast to the sauce once more and bake covered in the oven at 180 °C until soft. (The cooking time is approx. 90 minutes.)
Turn the meat from time to time and pour the sauce over it. Then take the veal breast out, remove string and keep warm. Pass the sauce through a fine sieve and allow to reduce to the desired consistency. Enhance with port and season to taste.
Cut open the veal breast, arrange on pool of sauce and glaze using a butter brush.
Serve with an understated potato-ginger purée and a braised root vegetable.