Roast veal round

With this super-fast pot veal round, all the stress will be taken away from you on the day you want to make a good impression on special occasions, whether it's a Sunday or this coming Christmas. It's a very easy recipe, without complications and you can have it prepared in advance .

With this recipe for round of veal with sweet potato sauce you will cause a sensation; the meat is extremely tender and melts in your mouth, ideal for the whole family, from the oldest to the youngest. In addition, the advantage of this recipe is that you do not need to prepare it on the same day, which is incredibly reassuring at this time of so many family gatherings and, although expected, can sometimes cause unnecessary stress.

The times indicated for this delicious round of veal are for the Kuhn Rikon pressure cooker , and as its name suggests, it is a very fast cooker, as well as SILENT, and I put this in capital letters because for me, who have always been afraid of pressure cookers, just hearing the noise and sound they made gave me a horrible panic. Therefore, as you can imagine, having such a silent cooker is a blessing.

As a side dish, I have chosen French onions (which I love so much) and baked baby potatoes, also something very easy and which does not require our constant presence: everything in a bowl, plenty of spices, and baked until they are golden and soft. Zero stress and we can enjoy our loved ones!

Kuhn Rikon Duromatic Hotel Pressure Cooker , Bérard Olive Wood Cutting Board and Pallarès Knife

Ingredients

• 800 g of round of veal (shin)
• 2 ripe tomatoes
• 1 medium onion
• 1 bay leaf
• 2 cloves of garlic
• fresh thyme
• Fresh rosemary
• 1 small glass of white wine
• 100 ml of olive oil
• 1 medium sweet potato
• 250 ml chicken broth
• Flake salt
• Ground black pepper

Garnish (optional)

• French Onions
• Baby potatoes

Kuhn Rikon Duromatic Hotel Pressure Cooker, Bérard Olive Wood Cutting Board and Pallarès Knife

Preparation

1. Place the pot on the heat with the oil and a bunch of rosemary for about 2 minutes, just until the oil is impregnated with its aroma. Remove the pot and begin to fry the meat until it is browned on all sides evenly. Once browned, drain and set aside.
2. In the same oil, fry the chopped onion; add the sweet potato cut into 2-centimeter cubes; add the chopped tomatoes, the peeled garlic cloves and the bay leaf. Fry everything for a few minutes and add the meat again.
3. Pour the white wine over the meat and let it start to boil; add fresh thyme leaves and season with salt and pepper.
4. Finally, add the chicken broth and close the Kuhn Rikon pot and leave it on medium heat until the 2nd pressure ring rises . From this moment on, let it cook for 30 minutes, checking that the 2nd ring always remains visible.
5. After the time has passed, remove the pot from the heat and let the pressure escape slowly (depressurize naturally). Once the pressure is removed, open the pot and carefully remove the meat (be careful, it will be very tender!). Pour the sauce into the blender and blend until smooth.
6. When the meat is lukewarm, cut it into slices of the desired thickness and serve with the sauce. (If you wait until the meat is cold, you can make very thin slices.)

Preparation of garnish (optional)

1. Preheat the oven to 200 °C, top and bottom heat with the rack in the central position.
2. With the baby potatoes and French onions washed, we place them in a baking dish and add: fresh thyme, fresh rosemary, oregano, flaky salt, black pepper and a good splash of extra virgin olive oil.
3. Massage the herbs into the potatoes and onions thoroughly. Bake for 45 minutes or until tender and golden.

Bérard olive wood cutting board and Pallarès Knife