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What You Need:
(To Serve: 6)
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One 2½- to 3-pound veal roast, boned and tied
3 tablespoons olive oil
¼ teaspoon thyme
1 bay leaf
3 cloves garlic, minced
¼ teaspoon cinnamon
Pinch of saffron
2 tomatoes, peeled and chopped
¼ teaspoon salt
Pepper to taste
2 tablespoons brandy
¾ cup dry white wine
1 cup beef broth or bouillon
2 tablespoons butter
2 tablespoons flour
2 tablespoons finely-chopped parsley
2 packages frozen peas, defrosted and cooked
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Translate this recipe:
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| How To Cook: |
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1. Put the oil, thyme, bay leaf, garlic, cinnamon, saffron, tomatoes, salt, and pepper in a covered casserole. Cook, covered, in the microwave oven for 3 minutes.
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2. Stir in the brandy and ¼ cup of wine. Add the veal and cook until tender (about 30 minutes), basting from time-to-time with the sauce. Half-way through the cooking time, turn the roast over.
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3. In most ovens it is best to turn it over and to reverse it, end for end, in the oven. Do not let the roast overcook. If using a thermometer, the internal temperature reading should be 150°F.
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4. Remove the roast to a serving plate and cover it lightly with foil. Allow 15 minutes standing time before carving.
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5. Meanwhile, strain and reserve the cooking liquid. Melt the butter in a small casserole. Blend in the flour. Stir in, gradually, the reserved liquid, broth, and the remaining wine.
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6. Add the parsley and peas. Cook, covered, in the microwave oven until the sauce thickens and boils. Carve the roast into slices and serve with the sauce.
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