Roast Veal Over The Vegetables

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    Roasting Veal is not so common and because of its tenderness it’s usually prepared differently, but believe when we say, this recipe will blow your mind. Nice cut of veal and fresh vegetables is all you need.

    The original recipe comes from Turkey and Balkans, and it is associated with the word SAC and this version will show you how to prepare meat “under the SAC” but without smoke and dirt, comfortably in your kitchen.


    Roast Veal Over The Vegetables
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    Teletina ispod sača / Teletina ispod peke
    Roast Veal Over The Vegetables
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Teletina ispod sača / Teletina ispod peke
    Servings Prep Time Cook Time Passive Time
    8people 30minutes 1.45hours 12hours
    Servings Prep Time
    8people 30minutes
    Cook Time Passive Time
    1.45hours 12hours
    Ingredients
    Ingredients
    Servings: people Units:
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    Instructions
    1. First thing you want to do is to prepare all the ingredients for the marinade.
    2. Take the knife and stab the meat from both sides a couple o times, so it can absorb the marinade.
    3. Rub salt and pepper over the veal. In a separate bowl, mix oil, garlic powder, thyme, bay leaves, peppercorns, mix of vegetable seasoning and sweet paprika.
    4. Rub in the mix of spices and leave in the refrigerator to marinade for at least 12 hours (overnight).
    5. When 12 hours have past, prepare the meat and vegetables. Cut potatoes an mushrooms on half, and bell peppers, leak and carrots into rings. Cut tomato on quarters.
    6. Take a large pot and put cut vegetables, mixed with salt, pepper, sweet paprika and olive oil on the bottom.
    7. Put the veal over the vegetables.
    8. Close the lid and cook for 1h45m at 180C or 356F.
    9. Enjoy!

    RECIPE NOTES & TIPS:

    You don't need to add water at all. Vegetables, especially mushrooms, have enough water for the whole cooking process.

    Meat needs to be put over the veggies so you can get that steaming effect from water in vegetables.

    There is no Nutrition Label for this recipe yet.
    Mike Pirano, chef who is specialized in Italian cuisine. Throught his travels accros all regions of Italy he mastered vast viriety of pasta dishes. Besides his undisputed cooking skills, his sence of humor is something that gets us all going every single day. His love of football and wine is now well known, but exact ingrediens of his marinara sauce is something he will not share with anyone.

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