Braised roasting veal roulade with orange and ginger, and colourful cauliflower

Ingredients:

1.2 kg veal roulade
1 carrot
1 onion
1 garlic bulb
1 star anise
honey
thyme
savory
1 tbsp tomato purée
butter
100 g ginger
2 litre orange juice
300 ml jus de veau
2 tbsp balsamic vinegar
100 g cauliflower
100 g Romanesco broccoli
100 g purple cauliflower
100 g yellow cauliflower
olive oil
herbs

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal roulade

Difficulty: ***

Cooking methods: oven roasted

Source: Culinaire Saisonnier

Preparation

Finely chop the ginger, add it to the orange juice and boil down until the volume has reduced by half. Sieve and add the jus de veau. Add balsamic vinegar to taste.

Fry the roasting roulade in a casserole dish, add the vegetables and the tomato purée and cook gently. Moisten with the ginger sauce and braise for two hours in the oven at 140°C (284°F). Remove the meat from the liquid, sieve the sauce and reduce.

Boil the cauliflower and broccoli in mineral water. Coat the roasting roulade with the reduced sauce and garnish with the cauliflower, broccoli and herbs.

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