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Veal roast with tomatoes and rosemary

Veal roast with tomatoes and rosemary is ready within 40 minutes. A delicious juicy meat that's a great center piece for a dinner party or the Holidays.

Veal roast with tomatoes and rosemary
40 minutes 4 people Main course
Veal roast with tomatoes and rosemary

Ingredients

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  • veal roast (around 500 gram)
  • 1 onion
  • 2 garlic cloves
  • 2 rosemary sprigs
  • 250 gram cherry tomatoes
  • 300 ml veal broth
  • olive oil
  • pepper and salt to taste
Veal roast with tomatoes and rosemary ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • medium-sized skillet
  • medium-sized oven dish


Preparation

40 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/veal-roast-with-tomatoes-and-rosemary


Preparation -- 10 minutes

PEEL the onion and garlic cloves and chop the garlic into half rings and the garlic into thin slices. SEASON the veal roast with pepper and salt and rinse the cherry tomatoes.

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. 

Veal roast with tomatoes and rosemary
Veal roast with tomatoes and rosemary

Finishing the veal roast with tomatoes and rosemary -- 30 minutes

HEAT olive oil in a medium-sized skillet and cook the veal a few minutes on each side. ADD onion and garlic and sauté for a few minutes more. POUR in the veal stock along with sprigs of rosemary and let it reduce for a few minutes.

TRANSFER the veal roast and sauce to the medium-sized oven dish. ADD cherry tomatoes and ROAST the veal in the oven for about 20 minutes, the exact time depends on your oven.

Let the veal rest for about 10 minutes before dividing it into slices and remove the rosemary sprigs. SERVE with pommes duchesse and warm veggies if you like. Enjoy!


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