Description
Very tasty, juicy, flavorful! Due to the low temperature cooking and delicious marinade, the meat is tender. The sauce only enhances the flavour, fragrant, sweet and sour. Merry Christmas!!!
Ingredients
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Veal
1500 g
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Tarragon
1 Tbsp
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Soy sauce
2 Tbsp
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Garlic
3 tooth
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Broth
150 ml
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Black currants
2 Tbsp
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Soy sauce
3 Tbsp
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Orange
0.5 piece
Cooking
The meat will marinate, I had a piece with the back. If you have a piece more or less, nothing to worry about. To do this, cut the garlic slices, add the tarragon and pour soy sauce.
Leave for 1 hour.
Take a deep bowl for baking with lid. Cover with parchment paper and spread meat in there. Cover.
Bake immediately for 1 hour at a temperature of 160 C. Then remove and pour the separated juice. Sent back without a lid and increase the temperature to 180 C. the Oven is different, so you need to look if much will boil, then cover with parchment.
Here is our meat! Give it a rest.
Juice after baking, strain the garlic.
Add soy sauce, currants, and the juice of half an orange. Set on fire and ovarium to desired consistency. Taste for sweetness and salt, because oranges are different in taste and currants too.
You can strain at the end, but I left with a small amount of currants.
Serve the meat cut slices with the sauce. Bon appetit!
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