Meat dishes

Veal with rosemary and garlic, baked in a sleeve

Veal with rosemary and garlic, baked in a sleeve it turns out to be very juicy, tender and fragrant (if you follow all the recommendations). The main thing is not to overdry the veal. Be sure to fry until golden brown in a pan before baking. It is best to marinate the meat overnight (although this is not necessary at all). Cut and serve with mustard and vegetables. The ingredients are simple.

Ingredients for cooking veal with rosemary and garlic, baked in a sleeve:

  • veal – 900 g.
  • rosemary – 2 sprigs.
  • garlic – 2 cloves.
  • olive oil – to taste.
  • dried basil – to taste.
  • balsamic vinegar – to taste.
  • ground black pepper – to taste.
  • salt – to taste.

How to bake veal with rosemary and garlic in a sleeve:

Wash the meat under running water and dry. Mix salt, pepper, basil, olive oil and balsamic vinegar in a container. Put the veal meat there and rub it well with this mixture.

Make small holes in the meat with a knife and put chopped garlic in those holes.

Wrap the container with meat in cling film. Let the meat marinate for a while. (preferably overnight in the refrigerator).

When the meat is marinated, fry it on all sides until golden brown. After the meat is fried, put it in a sleeve, adding sprigs of rosemary, close it, put it on a baking sheet and send it to an oven heated to 180 degrees for 1 hour and 20 minutes (until done).

We take the meat out of the oven, open the sleeve and pour the resulting juice over it.

Veal with rosemary and garlic, baked in a sleeve ready!

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