Kalveculotte with balsamic vegetables

Ingredients for Kalveculotte with balsamic vegetables

Instructions for Kalveculotte with balsamic vegetables

To prepare the Kalveculotte with balsamic vegetables recipe, please follow these instructions:

Calveculotte: Place the calve calf on an oven grill over a frying pan, brown it at 225 degrees Celsius. Oven for approx. 15 minutes, season with salt and pepper.


sauce:
Roast garlic, carrot in slices and onions in a pan until brown. Add balsamic vinegar and white wine and boil half. Bring the calf broth and parsley, boil and pour it to the bottom of the frying pan.

Step culotte finished at 175 degrees C alm. Oven for approx. 30 minutes, let it rest for 20 minutes. Under foil.
& Lt; BR & gt;
Say the cloud, boil and evenly. With a little Maizena touched into water. Take the pot of heat and whip the butter. Taste with salt and pepper.

Balsamic vegetables: Peel the bulbs, peel carrots and half across. Leave approx. 4 cm of the top stay on. Peel the parsley seeds and split them for a quarter. Clean the mushrooms. Bring the vegetables in a greased ovenproof dish, sprinkle with olive oil and balsamic vinegar, season with salt, pepper and sage.

Step the vegetables in the oven for approx. 50 minutes at 175 degrees Celsius. oven.

Serve the meat in thin slices together with vegetables, sauce, Pomme Rösti or baked potatoes as well as bread.

tips:
Use if necessary. A step thermometer and take steps when the center temperature is 60-65 ° C.

Cutting:
The culotus is cut across the spikes from the pointed end. Halfway through the steps, turn the opposite direction.