Veal baked with vegetables in a sleeve
It all started with tender veal that my husband had brought from the market, which he couldn't get his hand to twist into the planned mince. The veal was garnished with my favorite vegetables. Since there was no time to spare, the whole thing went into the oven and in an hour the family enjoyed a sumptuous dinner. Thanks to Seville for the idea of how to save selected veal from the meat grinder!
Composition:
- telatin (soft part) - 1.5 kg
- potatoes - 5 pcs.
- bell pepper - 2 pcs.
- baclajan - 1 piece
- tomatoes - 3 pcs.
- garlic - 3 cloves
- olive oil
- salt, pepper - to taste
Cooking veal baked with vegetables in a sleeve:
Clean the fresh veal from films and veins, pound with sliced garlic cloves, salt, pepper, grease with olive or sunflower oil and leave to marinate at room temperature for 3-4 hours.
Bake veal with vegetables in a sleeve.
Clean the vegetables and cut into slices (halves if the tomatoes are not very large). Salt and pepper the vegetables, drizzle with oil and mix.
Place the marinated meat in a baking sleeve, place the vegetables in the sleeve, seal the holes in the sleeve and place in a preheated oven at 200-220 degrees for 1 hour.
Check the readiness of the meat with a puncture - the juice released should be clear.
If you want to brown the baked meat, cut the sleeve and place the meat and vegetables under the grill for 10 minutes.
Slice the veal, serve the vegetables as a side dish, the juice released during baking can be used instead of sauce.
Enjoy!
