How to make a perfect Roasted Veal
Roasted Veal is one of the most classic Italian main courses of meat, prepared with fine pieces such as the round or veal nut. The secrets for preparing an excellent Roasted Veal, tender and juicy, are soon said: dry the meat well, a good browning, so that the meat is caramelized and a golden crust forms outside, while inside they are preserved. all juices.
Roasted Veal must then be turned often and sprinkled with a cooking liquid, in this recipe the meat broth is used, but you can also do the roast in wine or the delicate roast of veal with milk.
Roasted Veal is a great traditional dish for lunches and family celebrations, which everyone always likes and which is suitable to be accompanied by excellent baked potatoes or sandy potatoes.
If you love tasty meat main courses, try the meatballs with sauce and the stew with potatoes.
Ingredients:
900/1000 g of veal
5 sage leaves
5 small branches of rosemary
Extra virgin olive oil (optional)
30 g of butter
1 glass of dry white wine
600 ml of stock
kitchen string for the meat
Method:
If you do not find a ready roasted meat wrapped in kitchen string, then follow this recipe step by step. It will be a very easy and fun process.
The kitchen string is necessary to keep the shape of the meat during the cooking process.
Take a big piece of veal (900 g- 1 k). Remove the fat parts. Cut a few lengths of kitchen twine long enough to wrap twice round your roast. Slide one length underneath the rolled joint, with a bit more in your right hand than in your left. Wrap the twine in your right hand anti-clockwise around the string in your left hand. Cross the twine over to form a loop, then insert the string underneath the loop to form a knot. Pull the string in your left hand so that it tightens around the joint while your right hand pulls to secure the knot. To complete the knot, tie both ends of the twine in a double knot to finish. Cut the excess string. Tie the next length of twine around the joint about 3cm/1¼in apart. Continue doing this until you reach the end of the joint.
Pour a little bit of extra virgin olive oil and 30 g of butter in a casserole. Once the oil is hot, add the wrapped veal and brown inn every side on high heat. This will form a crust around the veal. When the meat starts to brown, add chopped sage and rosemary. Mix and cook on high heat.
Add one glass of dry white wine and let it to evaporate completely. Add 600 ml of stock to cover half of the meat (the quantity might varies based on the dimension of your casserole). As the stock is already salty, you do not need to add more salt. Cover, low the heat and cook for 2 hours and half/three hours. Mix from time to time.
How do you understand when your Roast is ready? Pierce a fork on it to check the softness of the meat. If it’s not enough soft, then cook for longer. Once ready, locate the veal in a plate and let it cool down (remember to keep the sauce in the casserole)
Once the meat has completely cooled down, remove the kitchen string. Cut the roast in thin slices (more or less 1 cm).
If the liquid that has remained in the casserole is too liquid, cook a little bit more. If you want a denser sauce, add a little bit of flour and mix.
Before serving, warm the slices of meat in the casserole together with the sauce.
The Roasted Veal is ready! Before serving, pour some sauce on top of it.
You can serve it with vegetables or baked potatoes.
Enjoy!
Suggestion: prepare the broth before or use the stock.