Young Beef Roast with Cheese and Herbs
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 53 ozs Veal loin (boned and rolled, order from the butcher)
- 1 Mozzarella (drained and sliced)
- 2 cloves garlic cloves (finely chopped)
- ½ bunch Basil (leaves picked)
- 4 sprigs thyme
- salt
- freshly ground peppers
- 1 onion (diced)
- 3.333 cups waxy potatoes (peeled and sliced)
- 2 Tbsps vegetable oil
- 1.333 cups Meat stock
- 4 Sage
Preparation steps
1.
Open up the rolled meat. Place the garlic, basil, mozzarella and 2 sprigs of thyme on the meat and season with salt and pepper.
2.
Roll the meat up again and tie at intervals with kitchen string. Preheat the oven to 200°C | 400F | gas 6.
3.
Heat the oil in a roasting tin and brown the meat on all sides over a high heat. Add the onion and fry briefly (it should not get too dark). Add the stock and briefly bring to the boil.
4.
Add the remaining sprigs of thyme and the sage leaves and put into the preheated oven for 25-30 minutes, basting frequently with the meat juices and adding a little more stock if necessary.
5.
Arrange the potatoes around the meat and cook for a further 25-30 minutes, or until the potatoes are cooked.
6.
Let the veal rest, covered loosely with foil, for at least 15 minutes before serving.
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