Veal with Lingonberry Sauce in Rye Bread Bowl

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can bake a bread bowl. For the dough, mix 0.3 packets (4 g) of dry yeast, 2 tsp of salt, 2 tsp of sugar, 600 g of wheat flour, and 600 g of rye flour. Add 580 ml of water and knead the dough until it no longer sticks to your hands. Cover with plastic wrap and let it rest for 30 minutes. Shape the bread bowl into any size and shape, and bake for 25 minutes at a temperature of 160 °C. To make the decoration on the bread bowl stand out and remain lighter than the bowl itself, knead a different dough based on wheat flour. Brush the bowl with an egg for shine, while keeping the decoration matte. Alternatively, you can bake any delicious bread in a bread maker and turn it into a serving bowl.

Ingredients

Veal Tenderloin - 2 lbs
Onion - 1 head
Garlic - 2 cloves
Carrot - 1 piece
Rosemary - 1 sprig
Green peppercorns - 1 piece
Sugar - 1 tablespoon
Clove - 2 pieces
Red Grape Juice - 13 fl oz
Chicken Broth - 13 fl oz
Butter - 3.5 oz
Wheat Flour - 1 tablespoon
Lingonberry - 7 fl oz
Honey - 1 tablespoon
Parsley - 0.7 oz
Rye Bread - 1 piece
Black Currant Jam - 1 tablespoon
Lingonberry - 1 tablespoon
Salt - to taste

Step by Step guide

Step 1

Cut the veal into serving pieces, sear on high heat, and place in a heavy-bottomed pot or Dutch oven. Add roughly chopped onion, minced garlic, carrot cut into thick slices, a sprig of rosemary, black peppercorns, cloves, sugar, and salt to taste. Pour in broth and red wine. Let it simmer for 1.5 to 2 hours over medium heat.

Step 2

When the meat becomes tender, remove it from the broth, strain the broth, and pour it back over the meat.

Step 3

In a skillet, melt the butter and sauté the flour in it. Gradually and carefully, add small portions of lingonberry juice to this base. Add the resulting mixture to the broth with the meat and bring to a boil. In the thickened sauce, add honey and chopped parsley. Allow it to simmer for 2-3 minutes and then add the jam.

Step 4

Serve the veal in a rye loaf. To do this, cut off the top like a lid, carefully hollow out the inside, and slightly compress the inner walls. Garnish with lingonberries.