Braised veal roast with cream sauce, potatoes and pickled cucumber

Ingredients for 4 portions

• 1 kgVeal roast, in one piece, ideally tied
• to tasteSalt
• 1 tbspButter, for browning
• 1Yellow onion
• 1Carrot
• ≈ 6 dlWater
• 1 cubeBeef stock, ideally veal stock
• 2Bay leaves
• to tasteBlack pepper
• 2 dlDouble cream
• 1 tbspCornflour
• 1 tbspButter, for the sauce

On the side

• 1 kgPotato
• 1 dlPickled cucumber
• 1 dlRedcurrant jelly

Method

1. Heat the oven to 150 °C. Pat the joint dry, salt it all over and brown it in the butter in an ovenproof casserole until coloured on every side.
2. Peel the onion and carrot and cut them into chunks. Add them to the pot with the bay leaves, pour in the water and crumble in the stock cube. Bring to the boil and skim.
3. Put the lid on and braise in the lower part of the oven until the centre reaches 65–70 °C, about 1½ hours.
4. Peel the potatoes, put them in a saucepan and cover with water. Add salt.
5. Boil the potatoes until tender, about 20 minutes.
6. Lift out the roast, wrap it in foil and let it rest for 10 minutes.
7. Strain the liquid into a saucepan and boil it down to about 3 dl. Pour in the cream and bring to the boil. Mix the cornflour with a little cold water, whisk it in and let the sauce bubble for a minute. Take the pan off the heat, whisk in the butter and season with salt and pepper.
8. Carve the roast into thin slices and serve with the cream sauce, potatoes, pickled cucumber and jelly.

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