Description
This is a dish I tried at the restaurant and decided to cook something. I will not be shy - meat I got was even better. Maybe because I was prepared with love :-) On the website is a bit like recipes (mix of veal+cherry), but the cooking method is different.
Ingredients
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Veal
300 g
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Cherry
200 g
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Butter
50 g
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Vegetable oil
2 Tbsp
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Dry red wine
100 ml
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Carrots
1 piece
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Zucchini
0.5 piece
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Pepper
1 piece
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Sugar
30 g
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Water
100 ml
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Cinnamon
0.5 tsp
Cooking
Let's start with the sauce: place the cherries in a saucepan, add the sugar, water, cinnamon and boil on a slow fire.
In veal make fairly deep cuts along the grain at a sharp angle. Into each incision insert the cherries, soak a paper towel cherry juice, salt, and pepper.
Fry in butter on both sides until Golden brown. The oil from the meat juice does not pour, it will be very useful for garnish.
Put the meat in a baking dish and pour 0.5 cups of juice of the cherry sauce (reserve rest of the sauce continue to vivariums), cover veal with foil and bake in the oven at 160 degrees for 20 minutes (if you like good prigotovlennoe veal - add 10 minutes). Remove the foil and leave for another 10 minutes to brown.
Put the meat on a plate, wrap it in foil and leave to rest. Juice form pour into the boiling sauce, add to the sauce, the wine, a little salt and pepper. Well worth adding cardamom and Cayenne pepper. Give the sauce just let this simmer so the wine has evaporated alcohol.
For garnish, cut into julienne carrots, add to the pan where you fried the meat, a little sunflower oil, fry the carrots until soft.
The same julienne cut bell peppers, zucchini and bake it in the pan to the carrots. Salt, pepper, fry briefly - vegetables should remain slightly crispy.
Meat cut into slices about 1-1,5 cm
Pour cherry sauce and served with vegetables.
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