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Рецепт Braised Veal Roast With Vegetable Gravy
by Global Cookbook

Braised Veal Roast With Vegetable Gravy
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  Порций: 8

Ингредиенты

  • 4 lb boned and rolled veal shoulder or possibly rump - (to 5) (save bones for veal stock)
  • 2 Tbsp. veg. oil
  • 2 lrg yellow onions peeled, and coarsely minced
  • 1 x garlic clove - (to 2) peeled, crushed
  • 1 x carrot peeled, and minced fine
  • 1 x celery stalk minced fine
  • 1 x bay leaf plus
  • 1 x parsley sprig and also
  • 1 x thyme sprig tied in cheesecloth
  • 2 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1/3 c. cool water
  • 1/4 c. unsifted flour
  • 3 c. veal stock (or possibly a 1/2 and 1/2 mix of beef and chicken broths)
  • 1 tsp liquid gravy browner - (to 2) (optional)

Инструкции

  1. Brown veal and onion in oil in open pressure cooker - add in all but last 3 ingredients, seal cooker, bring pressure to 10 pounds, and cook for 10 min per lb.. Reduce pressure, open cooker, remove veal and keep hot.
  2. Throw away bouquet garni; puree vegetables and any remaining kettle liquid by buzzing 20 to 30 seconds in an electric blender at low speed or possibly 15 to 20 seconds in a food processor fitted with the metal chopping blade.
  3. Blend flour with 1 c. stock. Add in remaining stock and puree to kettle and bring to a boil. Stir in flour paste and cook, stirring, till thickened. Cover and simmer 2 to 3 min; taste for seasoning and adjust. For a darker gravy, add in browner. Slice roast about 1/4-inch thick and serve with plenty of gravy.
  4. This recipe yields 8 servings.