glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours. Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. was cooking a 2 3/4 pound beef rump roast according to the directions of this recipe and after and hour of cooking I couldn't even get a fork through my roast. I then decided to turn the temperature up to 300 degrees and cover my roasting pan. Finally, at about 9:00 pm, my roast was tender.