Roast Veal in Red Wine

A wonderful recipe with red wine!

1. place the roast veal in a large enough bowl and pour the wine.

Remove the peel from the carrots and celery and cut them into coarse pieces. Peel the onions and cut them into eighths. Add the vegetables to the meat with the peppercorns, bay leaves and thyme and marinate in the refrigerator for 3 days, covered with plastic wrap. Turn the meat a few times to the other side.

Remove the roast from the marinade and dry it. Pour the marinade through a sieve and collect, drain the vegetables well.

Stir through the marinade and veal stock.

Heat the oil in a roasting pan and sear the roast on all sides at high temperature. Remove and add the vegetables to the roaster form. Stir-fry for 4-5 minutes at high temperature, add paradeis pulp, stir briefly and pour half of the stock mixture.

Place the meat repeatedly in the roaster and cook in the heated oven at 130 degrees for 4 1/2 hours on the 2nd rack from the bottom (gas 1, convection oven not recommended). Pour the rest of the stock mixture over the meat from time to time. 5.

Remove the meat from the roasting pan and keep it warm on a roasting rack in the switched-off stove. 6.

Pour the stock through a sieve into a saucepan. Boil, skim, season with salt and pepper. Slice the roast and bring to the table with the sauce and potato-celery puree.

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