Veal in the oven
10 servings
180 minutes
Oven-baked veal is a true celebration of flavor, combining the traditions of Russian cuisine with the exquisite aromas of herbs and fruits. The secret of the dish lies in the careful preparation of the meat: deep cuts allow spices to penetrate inside, creating a rich and harmonious taste. Baked with rosemary and pepper, the veal acquires an appetizing crust, while cider and apples make the meat tender and juicy. This dish is perfect for a family dinner or festive table, especially when paired with mashed potatoes and fresh green salad. The harmony of sweet-and-sour notes from apples and cider makes the taste of veal multifaceted, while the bitterness of rosemary adds sophistication. Such a treat captivates with its richness of flavors and aromas, awakening warm memories of home comfort.
1
For roasting, the meat should be taken as a whole piece. Make shallow cuts all over the meat with a sharp knife on both sides.
2
Rub it well with pepper and dried rosemary, paying attention to the holes.
- Ground black pepper: to taste
- Dried rosemary: to taste
3
Pour with olive oil.
- Olive oil: 2 tablespoons
4
Preheat the oven to 220 degrees and bake for half an hour.
5
Reduce the temperature to 190 degrees and cook for another 1.5-2 hours depending on the size of the piece of meat.
6
Meanwhile, work with the apples. Place them in a dish and pour cider over them. Add to the meat 30-40 minutes before baking is done.
- Sour apples: 8 pieces
- Cider: 250 ml
7
Remove the cooked meat from the oven, cover with foil, and let it rest for 15 minutes.
8
Then cut them into not very thick pieces, and the apples into quarters.
9
It can be served. For a side dish, you can prepare mashed potatoes and a green salad.