- Crush the garlic clove with a knife. Clean and wash the carrots and cut into bite-sized pieces. Wash the cherry tomatoes. Wash and shake dry the sage, pluck off the leaves and chop.
- Generously season the veal cutlet with salt and pepper. Heat 2 tbsp. olive oil in a Cocotte, add the meat and sear the meat intensely then remove. Sauté the garlic and carrots in the same Cocotte for about 3 minutes. Add the tomatoes and the sage, sprinkle over the sugar and let it melt. Quench the carrots with the vinegar and pour over 150 ml water. Bring to the boil once again. Pre-heat the oven to 180 °C.
- Place the veal cutlet on the carrots in the ovenproof Cocotte. Insert a meat thermometer into the middle of the meat. At a core temperature of 60° the meat is medium-roasted. Then let it rest for about 15 minutes.
- Arrange the braised carrots onto the plates. Cut the veal cutlet into slices and place each of the cutlets onto the carrots. Baste the dish with the remaining olive oil and serve.
4-5 garlic cloves
500 g colorful carrots
250 cherry tomatoes
3-4 sprigs sage
1 kg whole veal cutlet ready for cooking
Salt and pepper from the pepper mill
4 tbsp. olive oil
2 tbsp. brown sugar
50 ml red wine vinegar