1 ½ kilo veal roll roast
2 cloves garlic
2 heaped tablespoons Rosemary
Salt & pepper
½ cup oil
1 tablespoon butter
1 cup white wineRub roast with butter, salt and pepper. Heat a 5lt
casserole and add oil, garlic and rosemary. Place the roast and seal it
all around. Add wine and let evaporate then place lid on vent closed for ½
hour then open and continue cooking for another ½ hour, rolling a couple
of times.
Place steamer over top with vegetable of your choice and steam for
10-15 minutes. Remove meat and let it rest for 5 minutes. Reduce juices if
necessary.
Serve sliced roast meat surrounded with warm steamed vegetables. |