Simple Veal Roast

Preparation:

Preparation: Tie the meat with white kitchen string and brown it in an oval saucepan where you have heated oil and butter. Salt and pepper. Cover with paper spread with butter and place in the oven at 120 degrees for an abundant hour, turning the roast from time to time. If the meat dries out too much during cooking, add a ladleful of hot water or stock. Remove from the oven, let the roast rest for 10 minutes, untie it and then cut it into slices. Spread the sauce on the bottom of a hot serving dish and arrange the slices of meat in a row on top. Accompanying wines: Roero Rosso DOC, Rosso Delle Colline Lucchesi DOC, Rosso Di Cerignola DOC.