INGREDIENTS
1.75kg CKB Veal Bola
1 tin crushed tomatoes
1 brown onion (peeled & thinly sliced)
4 garlic cloves (crushed)
1½ cups sweet red wine
1½ cups water
Pepper
For The Gravy:
2 teaspoons flour
¾ cup cold water
1 cup sweet red wine
Pan Juices
Method
1. Line a roasting pan with baking paper. Place a handful of the sliced onions and half the tin of tomatoes in the pan with the water.
2. Rub the crushed garlic, salt, pepper and paprika all over the bola and place it in the pan.
3. Layer another handful of sliced onions on top of the bola and spoon the remaining crushed tomatoes over the top as well.
4. Pour 1 ½ cups of the red wine and the olive oil over the bola and then place another sheet of baking paper over the meat, followed by a layer of tin foil. Tuck snugly around the edges and place in oven on 150 for 1.5 hours.
5. Remove covering, baste the meat and roast uncovered on 180 degrees for an extra 15-20 mins. (Always rest the meat before slicing and serving)
Gravy Method:
1. Mix 2 teaspoons of flour with ¾ cup cold water until smooth.
2. Drain roasting pan juices into a small pot and place on low flame. Add the flour mixture, and then the remaining cup of red wine. Stir ingredients together, bring to the boil and season to taste. Pour into a gravy jug to accompany the roast veal.
*Serves 6