Roast veal with sweet wine and cherry tomatoes

Roast veal with sweet wine and cherry tomatoes

Total: 1 hr 15 min. | Active: 15 min.
Nutritional value / people: 464 kcal
, Fat: 24 g
, Carbohydrate: 15 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To marinate the meat

2 tbsp olive oil
1 tbsp liquid acacia honey
1 tsp rosemary, finely chopped
1 ½ tsp salt
a little pepper
1 ⅕ kg roast veal (e.g. loin)
4 sprigs rosemary
1 organic lemon, sliced

To roast the meat

1 tbsp clarified butter
1 dl sweet wine (e.g. Vin Santo or Sauternes)
1 dl meat bouillon
1 tbsp liquid acacia honey
500 g vine-ripened cherry tomatoes
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How it's done

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To marinate the meat

Combine the oil with the honey, rosemary, salt and pepper, coat the meat in the marinade. Place the rosemary sprigs and lemon slices on top of the meat, secure with kitchen twine.

To roast the meat

Heat the clarified butter in a wide roasting tin in the lower half of an oven preheated to 220°C. Place the meat in the tin, brown for approx. 10 mins. Turn the oven down to 180°C. Combine the wine with the stock and honey, pour over the meat, roast for approx. 50 mins. until cooked. Spoon the cooking juices over the meat from time to time. Place the vine-ripened tomatoes alongside the meat, heat gently. Remove the meat, cover and leave to rest for approx. 10 mins. Carve the meat, serve with the tomatoes and cooking juices.

Good to know
Serve with: Pasta or rice.

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