Braised veal spidsbryst with leeks and potatoes and Sun-dried tomatoes and olives

Ingredients for Braised veal spidsbryst with leeks and potatoes and Sun-dried tomatoes and olives

Instructions for Braised veal spidsbryst with leeks and potatoes and Sun-dried tomatoes and olives

To prepare the Braised veal spidsbryst with leeks and potatoes and Sun-dried tomatoes and olives recipe, please follow these instructions:

Put calves spidsbrystet in a spacious saucepan and pour in water to cover the meat. Then bring the pot to a boil.

While the Pan heats up, clean the vegetables, carrots, celery, onion, garlic and parsley, then chop coarsely. Peel the potatoes and cleanse pores also, but they should not be used yet.

When the pan with calves spidsbrystet boils, accepted the coarsely chopped vegetables along with a little salt. Now let it all some gruel is an hour of time, remember to lather impurities of along the way. When the meat has cooked about 1 hour, take it up and put it in a roasting pan.

Væden (the Fund) from boiling pour through a strainer into another saucepan, the vegetables must not be used any more. In the new pot with væden cooker you now the potatoes for 5 minutes. Then you both væden and pour over the potatoes in saucepan for calf spidsbrystet.

Turn on the oven at 180 degrees c. alm. oven and let it become hot. Cut the cleaned leeks in elongated pieces. Cut the sun dried tomatoes into strips and came both in saucepan along with the 100 g green olives and 2 tablespoons. capers, advantage it all nicely.

Tires so baking pan with a piece of tin foil and set it in the now 180 degrees c. alm. oven for 15 minutes. When the time is up take up brisket and cut into neat slices. Taste the sauce with salt and pepper, came the contents into a bowl and sprinkle with the parsley and serve with the last of the same with the slices of veal spidsbrystet