sauté them in the meat juice and add
sherry. Reduce the liquid by half and
fi ll up with the veal broth. Bring the
liquid to a boil again.
Put the roast into the steaming insert
on top of the sherry shallots, close the
lid, put in the thermometer. As soon as
the thermometer reaches °C reduce
the temperature and keep it constant.
Cook the roast for minutes until it
has reached a temperature of - °C
in the middle. Wrap the studded roast
in aluminum foil and keep it warm.
For the sauce strain the meat juice with
a sieve into a pot and reduce the liquid
by one third. In the meantime clean
the roaster and prepare the potatoes.
To do this, wash and peel them and
dice them to make . cm cubes. Soak
the diced potatoes in a bowl of cold
water for approx. minutes, drain in a
sieve and pat dry with paper towel.
Heat up the olive oil in the roaster and
brown the potatoes. Fry them until
golden brown at medium heat. Pluck
the rosemary sprigs, chop the rose-
mary and add to the potatoes.
Salt them. Stir tomato paste into the
sauce, simmer the mixture for several
minutes and thicken with cornstarch
stirred up with a bit of water. Take the
studded roast out of the foil, remove
the string, slice and serve with the
sauce and the roasted potatoes. Serve
it with steamed carrots and broccoli or
Romanesco broccoli as desired.
EN
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