Roast Veal With Blackberry Brandy Sauce Recipe
Ingredients
| 675 g veal shoulder, boned and tied | ||
| Garlic | 1 Clove (5gm) | |
| Olive oil | 15 Milliliter | |
| Blackberries | 625 Gram (SAUCE:) | |
| Cornstarch | 20 Milliliter (SAUCE:) | |
| 60 ml blackberry brandy | ||
| 30 ml fine sugar | ||
| 1 ml each of thyme leaves, oregano leaves, salt, pepper, paprika, dry mustard | ||
| 1 ml each of thyme leaves, oregano leaves, salt, pepper, paprika, dry mustard | ||
Directions
Preheat the oven to 350°F (180°C ).
Rub the roast with the garlic clove.
Blend the seasonings together.
Place roast in a small roasting pan and sprinkle with the seasonings.
Drizzle the oil over the roast.
Roast, uncovered, for 35-45 minutes depending on required doneness.
While the roast cooks, puree the blackberries in a food processor.
Strain to remove pulp and seeds.
Place the juice into a small sauce pan.
Blend in the cornstarch, brandy and sugar.
Slowly heat until sauce thickens.
Remove the roast from the oven and carve.
Place on a serving platter and pour sauce over.
Serve.
Rub the roast with the garlic clove.
Blend the seasonings together.
Place roast in a small roasting pan and sprinkle with the seasonings.
Drizzle the oil over the roast.
Roast, uncovered, for 35-45 minutes depending on required doneness.
While the roast cooks, puree the blackberries in a food processor.
Strain to remove pulp and seeds.
Place the juice into a small sauce pan.
Blend in the cornstarch, brandy and sugar.
Slowly heat until sauce thickens.
Remove the roast from the oven and carve.
Place on a serving platter and pour sauce over.
Serve.
Chef
