After the brief interruption of Baci di Dama cookies, let’s get back to Christmas lunch 😉 . Today we’re presenting the main course, with Renaissance hints: a tender veal roast served with a sauce made with candied fruits.
The roast is typical of the Christmas time, because it takes time to be cooked slowly in the oven. Don’t worry, it won’t keep you too busy, once you have put it into the oven, you can almost forget it… But be careful not to burn it! 🙂

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Stampa

Veal roast with candied fruits sauce

Cuisine Egg free, Gluten free, Lactose free

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 people

Difficulty

Ingredients

For the meat

• 1.5 kg of roast beef
• 3-4 rosemary springs
• 5-6 bay leaves
• black pepper
• nutmeg

For the sauce

• 4 onions
• 80 g of candied citron
• 40 g of candied orange
• 25 g of candied lemon
• 500 ml of meat broth
• 1-2 tablespoons of potato starch
• 1 tablespoon of brown sugar
• 1 bay leaf
• 1 small rosemary sprig
• 6 juniper berries
• 1/2 teaspoon of black pepper
• nutmeg
• cinnamon

Instructions

For the meat

1. First, we suggest you to cut the meat into two pieces of the same size, to avoid a lengthy cooking time. Then bind the meat pieces with kitchen string and insert rosemary and bay leaves under the string.
2. Rub the meat with salt and black pepper.
3. In a pan, heat a little oil and brown all sides of the meat. Arrange the meat in a roasting pan, preferably with a lid, and bake at 180 degrees for 60-70 '. If you do not have a lid on the pan, simply cover it with aluminum foil. Every 20 minutes, open the tray and turn the meat so that bake evenly.
4. When the meat is ready, wrap it in aluminum foil and let rest 10 to 15 minutes before cutting.

For the sauce

1. Chop the onion very finely and brown it in a little butter. Also cut the candied fruit and add them to onions.
2. Then add all the spices: bay leaf, rosemary, black pepper, a generous scratch of nutmeg, pounded juniper berries, a pinch of cinnamon and brown sugar.
3. Pour the beef broth, bring to a boil with salt and cook for 5 minutes.
4. Add some sifted potato starch until you'll reach the desired consistency for the sauce.