Three Salt Tender Veal
|Butter||30 Milliliter (2 Tablespoon)|
|Veal roast||3 Pound (1 Whole, 1.4 Kilogram)|
|Water||250 Milliliter (1 Cup)|
|Garlic salt||1 Pinch|
|Onion salt||1 Pinch|
|Beef stock||250 Milliliter (1 Cup)|
|Potatoes||250 Milliliter, diced (1 Cup)|
|Carrots||250 Milliliter, diced (1 Cup)|
|Chinese cabbage||250 Milliliter, cut into strips (1 Cup)|
– In a pressure cooker, melt butter and brown roast on all sides.
– Pour water over roast, sprinkle with 3 salts, then seal cover of pressure cooker and cook for 1 hour over medium heat.
– Open pressure cooker and pour beef stock over roasted veal. Add potatoes, carrots, and cabbage, then seal cover once again and cook 15 minutes longer.
– Adjust seasoning.