Veal on the bone with tomato and pepper sauce from Pavel Zavarzin


Step 1

In veal, cut off excess fat and veins, if desired, strip the bones. Cut the meat between the bones into portions. Prepare a 10% saline solution, put the meat in it for 10 minutes.

Step 2

Vacuum each piece individually with a couple of sprigs of thyme and a small amount of olive oil. Cook in water heated to 60–62 ° C for 1.5 hours. This is convenient to do in a slow cooker.

Step 3

For the sauce, bake sweet pepper in the oven at 200 ° C until dark tan, put in a bowl, tighten with a film, cool. Then peel and seed.

Step 4

Beat with a blender with olive oil, then add the mashed tomatoes, tabasco and salt, whisk again.

Step 5

Quickly fry the prepared meat until golden brown on the grill or in a grill pan, greasing a piece with olive oil. Serve the meat with the sauce.

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