Calf breast with marvade pan and Christmas salad

Ingredients for Calf breast with marvade pan and Christmas salad

Instructions for Calf breast with marvade pan and Christmas salad

To prepare the Calf breast with marvade pan and Christmas salad recipe, please follow these instructions:

Peel and chop onion and carrot into slices. Put them lightly on a pan and pour them into a large ovenproof dish. The veal meat is also browned on the forehead, then put it down to the vegetables. Season with salt, pepper and thyme. The pan is boiled with a little 3-4 dl water and poured over meat and vegetables.
The calf breast is cooked in the oven at 175 degrees until it is tender. 1 1/2 - 2 hours. Supplement if necessary. With water during frying, the calf breast must not fry dry.

Marvpanade: Chop the marrow into pieces and mix it with the rasp, finely chopped chalot, thyme and red wine. Spice it all with coarse grated pepper.

Divide the Christmas Salad into four parts, it must not be cut through, the leaves must not fall off the root. Point the cloud from brewing into a saucepan. You need 3-4 dl. If there is less, do nothing, the sky is so powerful that it can be spilled with water.

Grease the pan in a smooth and thick layer over the calf breast. Place the chest in the oven at 200 degrees for approx. 10 minutes. At the same time, chop the Christmas salad on a pan for 3 - 4 minutes, the salad must not be brown. Add the juice of 1/2 lemon, sugar and 1/2 dl of cloud. Let it boil for the closest to caramelizing.

serving:
Put the calf breast on a dish cut for approx. 2 cm thick slices with panade and Christmas salad. Offer the warm cloud to. Serve any good bread or potatoes to.