Roast Veal With Blackberry Brandy Sauce
|Veal shoulder||675 Gram, boned and tied|
|Garlic||1 Clove (5 gm)|
|Olive oil||15 Milliliter|
|Blackberry brandy||60 Milliliter|
Preheat the oven to 350°F (180°C ).
Rub the roast with the garlic clove.
Blend the seasonings together.
Place roast in a small roasting pan and sprinkle with the seasonings.
Drizzle the oil over the roast.
Roast, uncovered, for 35-45 minutes depending on required doneness.
While the roast cooks, puree the blackberries in a food processor.
Strain to remove pulp and seeds.
Place the juice into a small sauce pan.
Blend in the cornstarch, brandy and sugar.
Slowly heat until sauce thickens.
Remove the roast from the oven and carve.
Place on a serving platter and pour sauce over.