Raspberries marinated veal roast
10
20
4
No
Ingredients
- 250 ml (1 cup) of frozen raspberries
- 250 ml (1 cup) of veal stock
- 1 diced onion
- 1 diced carrot
- 1 veal roast of 1 1/2 pound (4 1/2 cups)
- 30 ml (2 tablespoons) of olive iol
- 1 garlic clove
- Pepper and salt
- 15 ml (1 tablespoon) of butter
- Fresh basil and thyme (optional)
Preparation
Side-by-side mode
- In a mixer, mix raspberries with oil, veal stock, garlic and fresh basil. Pour in a ziploc bag.
- Add onion, carrot, pepper and thyme. Add roast.
- Marinate for 6 to 24 hours.
- Drain meat and set marinade aside.
- In a pan, melt butter at medium heat and fry roast over each sides.
- Salt and pepper.
- Pour the marinade, cover and cook 20 minutes at low heat.
Chef’s note
This plate is excellent with mashed sweet potatoes and a salad.
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