Roast with Balsamic vinegar fond brun
For a slight variation on the Sunday roast, adding a reduction sauce made from shallots and Balsamic vinegar, and marinading in maple syrup and soy sauce will make the dish a little less "ordinary" and more inviting.
The idea came from a magazine recipe, probably Grazia;
For 4 servings
1 joint of veal, off the bone
2 spoonfuls of maple syrup
2 spoonfuls of soy sauce
8 shallots
2 spoonfuls of San Lorenzo extra-virgin olive oil
fresh thyme
1 dl Aceto balsamico di Modena San Lorenzo
Marinate the meat in the maple syrup and soy sauce for at least half an hour, at room temperature.
Heat the oven to 180° C.
Brown the meat on all sides, after removing it from the marinade (kept to one side), in a non-stick pan suitable for oven use, without fat. Finish cooking in the oven for a further 20 minutes.
Meanwhile, prepare the fond brun. Peel and slice the shallots. Fry them in a pan with the oil and thyme. When nicely golden, drizzle in the marinade and leave to reduce over a low heat. Season.
When the roast is cooked, leave it to rest in the oven (switched off) for 5 minutes.
Carve into thick slices and serve with the fond brun still hot.
As a side dish, why not add charcoal-grilled baby artichokes or onions in olive oil, heated gently.
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