This is not my own recipe … I picked it up from a food magazine, and not a very high-end one at that … and was drawn to trying it out because it looked very simple and interesting at the same time. It turned out to be quite delicious and has prompted me to want to make it a dependable ‘staple’ for when roasts are required at the dinner table.
This is 600g worth of grapes.
This is 1kg of veal that our butcher prepared for me.
Take 300g of the grapes and push them through a potato ricer or other gadget to extract the juice.
There is the juice. Set aside.
Use a knife to make a few incisions in the meat, and stuff the incisions with a little bit of a sage leaf. Roughly 6 leaves in all.
See … those are the bits of sage leaves.
Plop a nice amount of butter and some olive oil into a large casserole and switch on the heat.
Brown the meat on all sides …
Make sure you use two spoons to turn the meat … this is to avoid puncturing it and thus allowing precious tasting juices to run out.
While the meat is browning, peel 4 cloves of garlic (I halved them as well) and keep 6 leaves of sage ready for use.
When the meat has browned all over, add the grape juice.
Then add the sage leaves and the garlic.
Plenty of salt …
Put the lid on the casserole and cook on a medium to low heat for 1 hour. That’s what the recipe said. But I thought 45 minutes was better and that’s what I did. I didn’t want an overcooked roast.
When the 45 minutes were up, I turned off the heat and let the roast rest for 15 minutes or so before taking it out to carve it.
When the meat has been removed from the casserole, add the remaining 300g of whole grapes to the pan.
The meat was very tender and easy to slice …
See how nice and pink it is still … not overcooked at all.
Add the gravy and the warmed grapes and …. enjoy!
When I was reading through the recipe, I thought that 4 cloves of garlic were going to be too many. But because of the moist conditions they were cooking in, the garlic pieces softened to a mushy pulp and melded with the juices and lost the acrid taste of when they are raw. The end result had a depth to it and the gravy wasn’t garlicky at all …