Veal dishes turn out juicy and gentle and serve as fine decoration of a holiday table. Veal is excellently acquired by an organism and contains many useful substances. It is possible to bake veal in a foil both a big piece, and small shares.
In shop or in the market choose cooled meat, it is the is best of all fillet, cutting, a cervical part or meat on a bone are suitable for roasting. Veal has light color, also layers of fat and a film have to be a light shade. Before roasting meat needs to be pickled as then then it will become juicy, fragrant and will get additional flavoring shades. Marinades for veal can be on the basis of vinegar, juice, wine, beer, fermented milk products and sauces. Keep in mind that you shouldn't do marinade too sharp since veal in itself possesses a peculiar, unique taste.
The veal baked in a foil
Cooks recommend to bake veal an integral piece that helps to keep juiciness, sweet of meat and its useful substances. When roasting the veal mixed with vegetables the sweetish taste of meat is lost. It is required to you: - 2 kg of veal on a bone; - onions — 5 pieces; - 100 ml of olive oil; - garlic — 1 piece; - 100 ml of mustard; - spices (to taste); - a foil for roasting; - greens (parsley, fennel, coriander, etc.); - salt, ground black pepper (to taste). Save cooled meat from a bone, leave a number of layers of fat. Make several deep cuts, to 7-8 centimeters. Grate veal with mustard and spices to taste, insert cloves of the peeled garlic into cuts. Put meat in a foil for roasting, salt and pepper, close it and leave for 1 hour for pickling. Warm an oven to 250 wasps and bake within 15 minutes at the specified temperature, then reduce up to 180 OS and continue to bake 30 more minutes. Leave ready meat to infuse in a foil within 15-20 minutes. Cut meat equal shares, lay on a plate and decorate with greens to taste. It is possible to serve veal to a table with any garnish, for example vegetables and also vegetable salads and even fruit.
The veal baked in a foil with vegetables
The veal baked in a foil in a convection oven together with vegetables turns out very tasty. It is required to you: - 600 g of veal (fillet); - 50 g of lard; - onions — 2 pieces; - leek — 1 stalk; - carrots — 1 piece; - tomato — 2 pieces; - 100 g of a celery (root); - greens (parsley, cilantro, fennel) — 1 bunch; - salt, ground black pepper (to taste); - a foil for roasting. Cut veal and fat small pieces. Peel onions, carrots, roots of a celery also to a poshinkuyta. Wash tomatoes and cut with segments. Wash greens (parsley, cilantro, leek, etc.) and small to a poshinkuyta. Connect components among themselves: meat and fat, vegetables and greens, add salt and pepper. On a foil for roasting lay out all ingredients and carefully pack. On a lattice of a convection oven lay out a foil and bake at a temperature of 250 wasps about 40-45 minutes.