Cranberry Glazed Veal Recipe
Ingredients
| Metric | ||
| 1 1/2 kg shoulder of veal, boned and rolled, or loin of veal | ||
| Ground black pepper | 1 To taste | |
| 1 onion, peeled and finely chopped | ||
| Butter | 25 Gram | |
| 6 x 15 ml spoons cranberry sauce | ||
| 6 x 15 ml spoons red wine | ||
| Stock | 300 Milliliter | |
| 1 x 15 ml spoon cornflour | ||
| Lattice potatoes | ||
| Bacon rolls | ||
| Imperial | ||
| 3 lb shoulder of veal, boned and rolled, or loin of veal | ||
| Ground black pepper | 1 To taste (To garnish:) | |
| 1 onion, peeled and finely chopped | ||
| Butter | 1 Ounce (To garnish:) | |
| Cranberry sauce | 6 Tablespoon (To garnish:) | |
| Red wine | 6 Tablespoon (To garnish:) | |
| Stock | 1/2 Pint (To garnish:) | |
| Cornflour | 1 Tablespoon (To garnish:) | |
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Lightly season the joint and place in a deep casserole.
Fry the onion in the butter until soft.
Add half the cranberry sauce and the wine and bring to the boil.
Pour over the veal.
Cook in a hot oven, allowing 30 minutes per 450 g (1 lb), plus 30 minutes over.
Baste the joint every 15 minutes for the first 1 1/2 hours.
Spoon the remaining cranberry sauce over the joint, cover the casserole and continue to cook for the remaining time.
Remove the joint to a serving dish and keep warm.
Spoon the fat from the juices in the casserole, add the stock and thicken with cornflour blended in a little cold water.
Bring back to the boil for 2 minutes, taste and adjust the seasonings and serve with the veal.
Garnish with potatoes, bacon rolls, and French beans, if liked.
Fry the onion in the butter until soft.
Add half the cranberry sauce and the wine and bring to the boil.
Pour over the veal.
Cook in a hot oven, allowing 30 minutes per 450 g (1 lb), plus 30 minutes over.
Baste the joint every 15 minutes for the first 1 1/2 hours.
Spoon the remaining cranberry sauce over the joint, cover the casserole and continue to cook for the remaining time.
Remove the joint to a serving dish and keep warm.
Spoon the fat from the juices in the casserole, add the stock and thicken with cornflour blended in a little cold water.
Bring back to the boil for 2 minutes, taste and adjust the seasonings and serve with the veal.
Garnish with potatoes, bacon rolls, and French beans, if liked.
Chef
