Roast Veal Normandy Recipe
Personally, I think that this Roast Veal Normandy is the best in the world. That is why I am excited about sharing this with you. This Roast Veal Normandy is never going to fail as a Side Dish. Use the freshest of Beef available to get a flavorful Roast Veal Normandy. Now won't you thank me for sharing this Roast Veal Normandy recipe.
Ingredients
3 1/2 pounds boneless veal roast
1 teaspoon powdered sage
1 teaspoon celery salt
1/2 teaspoon freshly ground black pepper
6 tablespoons butter
1 tablespoon oil
1 1/2 cups chopped onions
2 carrots, peeled and chopped
2 stalks celery, chopped
1 large clove garlic, peeled and cut in half
1 bay leaf, crushed
1/2 teaspoon thyme leaves
4 large tart green cooking apples
3 tablespoons dry sherry
1/3 cup cognac or brandy
1 1/2 cups heavy cream
1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon leaves
2/3 cup loosely packed grated Swiss cheese
Salt and pepper, to taste
Directions
Preheat oven to 350 degrees.
Combine sage, celery salt, and ground pepper, and rub over entire surface of the roast.
Using a large ovenproof pan, brown the veal well on all sides in 2 tablespoons butter and 1 tablespoon oil.
This should take about 10 minutes over medium-high heat.
When meat is well browned, pour off any excess fat in the pan.
Scatter onion, carrot, celery, garlic, bay leaf, and thyme around the veal.
Place pan in middle of preheated oven and roast veal for 30 minutes.
Turn meat over, cover loosely with foil, and continue roasting another 45 minutes.
Finally, turn and roast meat, still loosely covered, for additional 30 minutes.
Total roasting time is 1 3/4 hours.
Meanwhile, peel, core, and slice apples.
Melt remaining 4 tablespoons butter in skillet and saute apples 3 or 4 minutes, until tender but still slightly crisp.
Sprinkle with sherry and set aside.
When veal roast is done, warm brandy over medium-high heat in a small pan.
Ignite.
When flames die out, pour liquor over the roast.
Remove roast from the pan and transfer to a heated platter to rest while making the gravy.
Add cream and tarragon to roasting pan and place over medium-high heat.
Bring liquids to a boil, stirring constantly to deglaze the pan and slightly reduce the sauce.
At the last moment, add grated cheese, stirring just long enough for it to melt into the completed gravy sauce.
Remove from heat and season further with salt and pepper, if desired.
Combine sage, celery salt, and ground pepper, and rub over entire surface of the roast.
Using a large ovenproof pan, brown the veal well on all sides in 2 tablespoons butter and 1 tablespoon oil.
This should take about 10 minutes over medium-high heat.
When meat is well browned, pour off any excess fat in the pan.
Scatter onion, carrot, celery, garlic, bay leaf, and thyme around the veal.
Place pan in middle of preheated oven and roast veal for 30 minutes.
Turn meat over, cover loosely with foil, and continue roasting another 45 minutes.
Finally, turn and roast meat, still loosely covered, for additional 30 minutes.
Total roasting time is 1 3/4 hours.
Meanwhile, peel, core, and slice apples.
Melt remaining 4 tablespoons butter in skillet and saute apples 3 or 4 minutes, until tender but still slightly crisp.
Sprinkle with sherry and set aside.
When veal roast is done, warm brandy over medium-high heat in a small pan.
Ignite.
When flames die out, pour liquor over the roast.
Remove roast from the pan and transfer to a heated platter to rest while making the gravy.
Add cream and tarragon to roasting pan and place over medium-high heat.
Bring liquids to a boil, stirring constantly to deglaze the pan and slightly reduce the sauce.
At the last moment, add grated cheese, stirring just long enough for it to melt into the completed gravy sauce.
Remove from heat and season further with salt and pepper, if desired.
