Winter Farmhouse Braised Roast

Winter Farmhouse Braised Roast

PREPARATION TIME: 20 MINUTES 

COOKING TIME: 2 HOURS

SERVES: 6

650g Rose Veal Chuck Roast

Olive Oil

1 Red Onion, Diced

1 tbsp Plain Flour

1 tbsp Tomato Purée

3 Carrots, Roughly Chopped

1 Parsnip, Roughly Chopped

1 Leek, Chopped into 2.5cm Rounds

5 Cloves of Garlic, Sliced Into Quarters

600ml Homemade Chicken Stock

250ml White Wine

METHOD:

  • Preheat your oven to 180°C.

     

  • Heat a splash of Olive Oil in a large ovenproof pan, then place the Veal into the Oil and let it brown on all sides.
  • Set the meat aside while you add the diced onion to the pan and cook until softened.
  • Stir in the Plain Flour, then add the Tomato Purée, Carrots, Parsnip, Leek and Garlic.
  • Place the meat back in the pan.
  • Pour the Stock and Wine over the meat and vegetables then bring to the boil.
  • Now reduce the liquid to a simmer, cover the pan with a lid and pop into the preheated Oven for 2 hours or until the meat is starting to pull apart easily and the sauce has thickened up.
  • You can serve this dish with a mound of buttery mashed potatoes for a delicious, cosy meal to warm up the coldest of nights.

 

Source - For The Love Of The Land (https://thelittlewhitelamb.co.uk/products/for-the-love-of-the-land-cookbook?_pos=1&_sid=4379871ae&_ss=r)

 

 

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