How to make
The veal is cleaned, if it is from the shoulder, of any fat and veins. It is washed and dried with household paper or a soft, lint-free cotton cloth.
All the products for the so-called hell mixture are mixed in a bowl, without the wine and starch. The pieces of meat are generously coated with the mixture. The mixture is thick and heavy, it sticks to the pieces of meat. Place it in a cooking bag and leave it in the refrigerator for 30 minutes.
Once it has cooled, the meat is taken out and the wine is added, but so that it does not wash away the marinade, it is carefully poured down the side of the bag, let it slowly drain. Tie it.
Place it in a baking tray and put it in a preheated oven at 390°F (200°C) until the liquid boils - this is about 10-15 minutes.
Then the degrees are reduced to 320°F (160°C) and baked for about 1 hour and 30 min. The finished roast is removed from the baking pan, the bag is removed, by cutting the top and the meat is returned to the oven for another 10-15 minutes as the oven is increased to 390°F (200°C).
At the end of cooking, the starch is dissolved in a little cold water and added to the sauce. Stir quickly. Bake for another 5-7 min. Take it out, cool it and cut it into slices.
I served the veal roast with a traditional steamed potato side dish, poured with melted butter. Sprinkle with salt and chopped parsley. The side dish can be only vegetables, it is optional.
The most delicious veal roast is ready.
The original recipe is for pork, but I made it with veal weissbrat and the result was delicious.
