Veal baked under mustard marinade
4 servings
140 minutes
Mustard-marinated baked veal is an exquisite dish of European cuisine that captivates with its rich flavor and aroma. Historically, the use of mustard for marinating meat dates back to French gastronomic traditions, where spicy marinades highlighted the tenderness of veal. In this recipe, juicy meat is infused with a zesty mixture of mustard, mayonnaise, and spices, while stuffing with bell pepper, carrot, and garlic adds rich flavor and texture. Baking in the oven preserves the juiciness of the meat and creates an appetizing golden crust. The dish is perfect for festive tables and can be served hot or cold while maintaining its sophistication and flavor richness. The magnificent combination of spices and vegetables makes it a true centerpiece of any feast.
1
Wash the meat, clean it from sinews (if any).
- Veal: 700 g
2
Peel and wash the carrot.
- Carrot: 1 piece
3
Clean the bell pepper from seeds and wash it.
- Bell pepper: 1 piece
4
Cut the pepper and carrot into sticks.
- Carrot: 1 piece
- Bell pepper: 1 piece
5
Peel and slice the garlic.
- Garlic: 2 cloves
6
Mix mayonnaise, mustard, salt, black and white pepper and rub this mixture on a piece of veal.
- Mayonnaise: 1 tablespoon
- Mustard: 1 tablespoon
- Salt: to taste
- Ground white pepper: to taste
- Ground black pepper: to taste
7
Make holes in the veal and stuff it with bell pepper, carrot, and garlic.
- Bell pepper: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
8
Leave the veal to marinate like this for about 20 minutes.
9
Place the veal in a baking dish, cover with a lid, and put it in an oven preheated to 220 degrees for 1 hour and 40 minutes. Remember to baste the meat with the juices occasionally.
10
Roasted veal can be served both hot and cold.
