Braised silverside of veal
Serves 6
Ingredients
1500 g silverside of veal
2 carrots
1 thin leek
150 g celery
1 onion
1 clove of garlic
2 sprigs of thyme
2 sprigs of rosemary
4 bay leaves
5 juniper berries
Salt
Pepper
500 ml white wine
100 g crème fraîche
250 ml beef stock or water
Method
Dice the carrots, the leek and the
onions (1 cm) and place in the gourmet
oven dish together with the garlic, the
herbs and the spices.
Season the meat with salt and pepper
and place on top of the vegetables and
cook.
After 25 minutes cooking deglaze with
the white wine and cook the meat until
done. Add water as necessary if the
vegetables get too dry.
Sieve the sauce then thicken with
crème fraîche and stock. Use a little
cornflour mixed with water if necessary.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
3
Temperature 210–230 °C
after 25 minutes:
130–150 °C
Amount of water approx. 300 ml
Shelf level 2
1st burst of steam 10 minutes after
starting the
programme
2nd burst of
steam
After another
15 minutes
3rd burst of steam After another
30 minutes
Duration 90–100 minutes
If using the food probe, set the core
temperature to 75 °C.
Recipes
154
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