Roast veal with port sauce - Kalvstek med portvinssås

ROAST VEAL WITH PORT SAUCE
Kalvstek med portvinssås

Marinating veal in milk and onions gives the meat a great flavour. A real feast, where the port sauce is the “cream of the crop”. But you’ll have to plan ahead if you’re making this, because the meat marinates for 2 days … It’s worth it, I promise!

5 to 6 servings

1 ¾ lbs boneless roast of veal

1 onion
1 garlic clove
1 tablespoon crushed black peppercorns
1 tablespoon crushed juniper berries
1 bay leaf
2 cups milk
salt, pepper
1 cup water
¾ cup crème fraîche
1 meat bouillon cube
1 tablespoon Maizena
2 tablespoons port

Chop onion and garlic. Put meat, onion, garlic, black pepper, juniper berries and bay leaf in a plastic bag and pour in the milk. Close properly so you won’t splash it over the whole kitchen and marinate for 2 days (yes, 2 days!) in the fridge.

Take up the meat and wipe it off. Rub with salt and pepper. Melt the fat in a frying pan, brown the meat on all sides (to close the pores and keep it juicy) and transfer to an oven-proof dish. Heat the oven to 350F and put the meat in the middle of the oven for 1 to 1 ¼ hours (if you want the meat pink) and about 1½ hours (if you want it well done). Leave to rest for 10 to 15 minutes, covered with aluminum foil.

Whisk out the dish with 1 cup water and strain this into a saucepan. Add crème fraîche, bouillon and Maizena. Let the sauce boil for a few minutes. Slice the meat and serve it with the port sauce, oven-baked potato halves, green peas, some blackcurrant jelly and pickled gherkin.

Enjoy!

Bella