Veal Shoulder with mashed potatoes
A lovely Sunday dinner for a small group is incredibly quick to prepare with this recipe for 3-4 people. After just 30 minutes, the roast veal comes out of the oven as tender as if it had been braised for hours. Delicious with mashed potatoes!
People:For 3 persons
Cooking time:35 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Veal Shoulder
| 1 piece | Roast Veal "Tender Shoulder" |
Mashed Potatoes
| 500 g | Potatoes |
| 75 g | Butter |
| Some | Nutmeg |
| 1 pinch | Salt |
| Some | Pepper |
Sauce
| 350 ml | Demi Glace "37 Hours" |
Preparation steps
Prepare the meat
- Prepare the “Tender Shoulder” veal shoulder according to the instructions.
Mashed potatoes
- Wash the potatoes thoroughly and place in cold water. Cook over a medium heat for 20-25 minutes until the potatoes are soft.
- In the meantime, heat the butter in a small saucepan over a low heat, stirring constantly, until the white whey flakes settle as brown particles in the liquid butter. Remove the so-called “nut butter” (brown butter) from the heat immediately.
- Drain the finished potatoes and leave to evaporate briefly in the pot while still hot. Peel the potatoes and mash them in the pot with a potato masher. Add the hot nut butter, season with salt, pepper and nutmeg and mix everything together with a large spoon. Serve immediately.
Sauce
- Bring the “37 Hours” demi-glace to the boil in a pan at 100°C for 5 minutes, stirring constantly.
Arrange
- Slice the roast veal, arrange on plates with mashed potatoes and serve garnished with “37 Hours” demi-glace.
Das AUMAERK Fleisch
