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Saturday, May 30, 2015

Baked Veal With Marsala Glaze

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 1200 g boned legs of veal or 1200 g boneless veal rump roast
  • 3 garlic cloves, finely chopped
  • 1 tablespoon finely chopped rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup dry marsala
  • 1/2 teaspoon salt
  • fresh ground black pepper
  • 50 ml dry wine
  • 1/2 tablespoon arrowroot, if needed (optional)

Recipe

  • 1 make several incisions in meat& stuff with a little garlic and rosemary and tie meat into nice shape with string.
  • 2 heat a heavy based casserole over medium heat (the meat should be a snug fit); add the oil and butter.
  • 3 add the meat and brown on all sides.
  • 4 add the remaining garlic and rosemary and allow the garlic to colour slightly then add the marsala.
  • 5 cook for 2 minutes turning the meat in the liquid then grind over black pepper and salt.
  • 6 add 2 tablespoons of the wine.
  • 7 cover and bake in preheated oven 180 degrees cent for 1 hour basting and turning every 20 minutes, adding more liquid if the level drops to less than 2 tablespoons.
  • 8 remove meat from dish and let stand 10 minutes covered with foil.
  • 9 scoop off any fat in liquid mix arrowroot with little water tip into dish and bring to boil.
  • 10 remove string from meat and carve into thin slices.
  • 11 spoon over marsala glaze and serve.
  • 12 good served with polenta toasties with creamy mushroom sauce and sliced green beans.

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