| Recipe of the Black Countess of the Veal Carré Roast Ingredients1,2 kg of veal carré25 g of butter2 onions 1 carrot3 tomatoes15 cl of white wine1 teaspoon of tomato paste2 spoons of port1 bunch of smells10 cl of cooking cream1 clove of garlic salt, pepper PreparationPreheat the oven to 200°C. Arrange the meat in a baking tin, sprinkle with chopped butter, salt and pepper. Bake the meat for 20 minutes, turning it over and sprinkling it with the cooking sauce halfway through cooking. Peel the onions and carrot and cut them into slices. Remove the meat from the pan and place the sliced onions and carrot in its place. Place the meat on top and bake for another 15 minutes. Pour the white wine over the meat. Add the washed and chopped tomatoes, the peeled and crushed garlic and the bouquet. Place the pan in the oven and cook for another 40 minutes, sprinkling the meat regularly. Place the meat on a soup plate and keep it warm, covered with aluminium foil. Filter the cooking sauce on a saucepan, pressing well to extract the juices, then add the Port and the tomato paste. Thicken over high heat for 5 minutes and add the cooking cream. Correct the sauce and thicken for another 2-3 minutes, then pour the sauce into the sauce dish and serve. |
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