Veal Pot Roast with Tarragon

By corlear

Russell Hone's Recipe

Ingredients

• 3 lbs. of loin of veal (boned & tied)
• 250 ml dry white wine
• Glass of cognac
• 2 tomatoes
• 1 onion
• 3 carrots
• 2 cloves of garlic
• 2 tablespoons of tarragon leaves
• olive oil
• salt
• pepper
• water

Preparation

Step 1

Spike the meat with slivers of garlic and tarragon leaves. Brown all over in olive oil in a heavy oven pot. Add the sliced onion, tomatoes and carrots. Season with salt and pepper. Cover to halfway with wine, cognac & water, With lid on, cook slowly in low oven (310°F) for 2/3 hours until very tender.

Remove and slice.

Strain the sauce over the meat adding a sprinkling of tarragon leaves for decoration.

Can also be eaten cold.

Bon appetit