SABRINA’S VEAL OR BEEF PAN ROAST
1 kg veal / beef
8 slices streaky bacon
250 ml fresh cream
Fresh herbs rosemary, sage, thyme, garlic cloves 2
Olive oil
300 ml chicken stock
20 ml brandy
1/2 glass white wine
On stove top in a pan place Olive oil and garlic heat then add your Veal which you have previously covered with bacon strips and tied with string and your herbs. Brown your meat and and as you brown it add your wine and let it evaporate.
When meat nicely browned add your chicken stock cover and let it cook for about 2 hrs on Medium heat or until meat has cooked through. Once cooked remove your meat and add the cream and about 20 ml brandy to your meat juices let that thicken and strain it. Pour it over your meat. Slice thinly.
Recipe and photo: Sabrina Merli
