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Veal in a sleeve
Veal baked in a sleeve is suitable for dietary or therapeutic nutrition. Quality meat has a color from white-pink to creamy-pink. The lighter the meat, the younger the animal, and the more milk was in the diet. According to the method of preparation according to the recipe, veal is more similar to poultry, and not beef or pork. For baking in the oven in one piece, the tenderloin or loin or rump - a piece obtained from the hind leg, without fat and with tender fibers - are suitable.
How to cook Veal in a sleeve
Step 1
Prepare the meat. Rub the veal with salt, pepper, dried basil, oil and balsamic vinegar. Make small holes with the tip of a knife and stuff the meat with garlic. Cover with cling film. Leave to marinate for 2 hours at room temperature. You can also leave the meat to marinate overnight in the refrigerator.
Step 2
Brown the veal before baking. Heat 2 tablespoons of oil in a preheated frying pan and quickly brown the meat on all sides. This will take 3-4 minutes. Technically, the frying process is needed to give the crust a crispy texture. It does not affect the taste or juiciness.
Step 3
Start baking the veal in the sleeve. Place the meat in the baking sleeve, add sprigs of rosemary. Close the sleeve and pierce it with a toothpick in a couple of places to let the steam out. Place the meat on a baking tray and put it in the oven for 80 minutes.
Step 4
Let the meat "rest". Transfer the meat to a dish and pour the juice that has formed in the sleeve over it. Cover the meat with a sheet of foil and let it "rest" at room temperature for 10 to 30 minutes. Due to the residual heat, the piece will gain another 4-8 °C, and the juices inside it will be evenly distributed.
Veal in a sleeve - FAQ About Ingredients, Baking Time and Storage
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