Roast of Veal with Mustard Sauce, Oranges and Red Cabbage - Kalvstek med senapssås, apelsin och rödkål

ROAST OF VEAL WITH MUSTARD SAUCE,
ORANGES AND RED CABBAGE
Kalvstek med senapssås, apelsin och rödkål


Serves 4


1 lb 12 oz veal roast
0.8 oz butter
7 whole cloves
2 tablespoons Dijon mustard
2 oranges
20 to 24 small onions
0.8 cup heavy cream
9 oz green or red cabbage
1 lemon
1 tablespoon powdered sugar
salt, pepper




Thinly slice the oranges. Flavor the meat with salt and pepper and brown it in butter. Spread it with mustard and attach the orange slices with the help of the cloves. Put the meat in an oven-proof pan. Brown the onions in the same pan as you did the meat, then Place them around the roast. Pour on the cream and cook in the oven at 356F for 25 to 30 minutes. Baste the meat with the pan juices while cooking, then leave it to rest for at least 15 minutes before carving.


Cut the cabbage in very fine shreds and mix with lemon juice, powdered sugar, salt and pepper until they taste good. Serve the meat sliced with the onions, sauce and cabbage and boiled potatoes.


Enjoy!


Bella

Roast Beef with Apple Remoulade - Rostbiff med äppelremoulad

ROAST BEEF WITH APPLE REMOULADE
Rostbiff med äppelremoulad

Try serving the roast beef with a fresh an spicy, Danish apple remoulade made from low-fat mayonnaise and cooking yogurt. Be generous with the cress, that's what gives the sauce the fine taste.

Serves 6 to 8

2 lbs roast beef
1½ teaspoon salt
some coarsely ground black pepper

Sauce:
2 hard-boiled eggs
2 apples
2 teaspoons fresh lemon juice
1 pickled gherkin
0.4 cup chopped parsley
1 box cress, not watercress
0.4 cup low-fat mayonnaise
0.8 cup cooking yogurt
salt, pepper


Rub the meat with salt and pepper and put a thermometer into the thickest part of the meat. Put it in an oven-proof pan or a small roasting pan and put it in the oven at 257F until the thermometer shows 140F, about 1½ hour. Take out the meat and leave to rest covered with aluminum foil for about 10 to 15 minutes.

Boil, peel and chop the eggs. Peel, core and dice the apples. Squeeze lemon juice over them to prevent them from darkening. Chop the gherkin and parsley and cut off most of the cress. Mix mayonnaise and yogurt and stir in remaining ingredients. Flavor to taste with salt and pepper.

Serve the roast beef in slices with the apple remoulade and raw-fried potatoes. Decorate the sauce with remaining cress.

Enjoy!

Bella