Oven-Baked Veal with Roasted Potatoes

Name: Oven-Baked Veal with Roasted Potatoes - Victoria A.
Ingredients: 1.5 kg beef breast; 2 onions; 2 teaspoons mustard; salt; pepper; 1 kg potatoes; 5 sprigs of rosemary; olive oil. For the sauce: 2 tablespoons flour; 2 tablespoons currant jam; 2 tablespoons red wine vinegar; 400 ml hot water.

Diverse - Oven-Baked Veal with Roasted Potatoes by Victoria A. - Recipia

We start the week strong with a delicious slow-cooked beef recipe, inspired by Jamie Oliver's famous technique. This recipe is perfect for times when you want to enjoy a hearty meal full of flavors that will delight the taste buds of the whole family. Although the process takes about 4 hours, the result promises to be beyond expectations. To begin, we will prepare a large pot that can also be used in the oven. We heat a little olive oil inside, making sure it is well coated. While the oil heats up, we take care of the beef, which we will generously season with salt and pepper. We fry it in the hot oil until it becomes browned and crispy on all sides. This will add a delicious layer of flavor to the final dish. Meanwhile, we slice the onion into thin scales, and once the meat is browned, we carefully place it on top of the onion in the pot. This will bring an extra flavor, and the juices from the meat will penetrate the onion, transforming it into a savory ingredient. Then, we apply a layer of mustard on one side of the meat, and on top, we place three sprigs of fresh rosemary, which will perfume the dish during cooking. We cover the meat with a damp wax paper to retain moisture, then wrap the pot with aluminum foil and put the lid on. Now, it's time to let everything cook in the oven, setting the temperature to 170 degrees Celsius. It is important to check the meat halfway through the time, and if we notice it is necessary, we add a little hot water to maintain humidity. After 2 hours, we take care of the potatoes. We peel the potatoes and, if they are larger, we cut them in half. We put them to boil in a pot of salted water, letting them boil for about 10 minutes. After boiling, we drain them and place them in a tray, seasoning them with salt, pepper, olive oil, and the remaining rosemary. We place them in the oven on the lowest position, an hour and a half before the meat is done. When the meat is tender and aromatic, we take it out of the pot and let it rest on a plate covered with aluminum foil. In the remaining sauce in the pot, we add two tablespoons of flour, two tablespoons of blackcurrant jam, and two tablespoons of red wine vinegar, along with 400 ml of hot water. We let the sauce boil over medium heat, stirring constantly until it reaches the desired consistency. Finally, we serve the dish as soon as possible to enjoy every delicious bite. This slow-cooked beef recipe will surely become a favorite of everyone, bringing rustic and comforting flavors straight to your table!