Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, Roasted silverside veal with cinnamon potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Roasted silverside veal with cinnamon potatoes is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Roasted silverside veal with cinnamon potatoes is something which I have loved my entire life.
Many things affect the quality of taste from Roasted silverside veal with cinnamon potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Roasted silverside veal with cinnamon potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted silverside veal with cinnamon potatoes is 8 -10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Roasted silverside veal with cinnamon potatoes using 5 ingredients and 13 steps. Here is how you can achieve that.
Very aromatic New Year’s Day meal which has its origins in Smyrna.
Recipe by ΒΟΡΕΙΟΣ ΑΝΕΜΟΣ
Ingredients and spices that need to be Take to make Roasted silverside veal with cinnamon potatoes:
- 1 silverside (veal)
- 2 kg potatoes
- Butter or oil
- Salt, pepper, cinnamon
- 1/2 cup lemon juice
Instructions to make to make Roasted silverside veal with cinnamon potatoes
- Wash the silverside and wipe it thoroughly with a paper towel.
- In a saucepan melt some butter at a moderate temperature.
- Season the silverside with salt and pepper, place it in the saucepan and brown it from all sides.
- After it browns, cover it with water and allow it cook for about two hours.
- Check it every now and then until you make sure it is tender.
- When it is boiled, remove it with a slotted spoon into a platter and let it cool.
- After it cools, wrap it in aluminum foil and put it in the fridge so as to cut it more easily.
- The meat juice that will remain in the saucepan (it is vital that some meat juice remains) will be used it in the baking pan with the potatoes.
- Peel the potatoes and cut them to any size you would like.
- Season them with salt, pepper and some cinnamon.
- Place them in a deep baking pan and pour the meat juice, the lemon juice and some water until the potatoes are covered.
- Start baking them in 220°C and reduce the temperature progressively by 20 degrees every half an hour. In this way the potatoes both sweeten and their juice thickens.
- Slice the meat using a sharp knife.
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