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Recipe and Secrets to make it soft and juicy! – Gordon Ramsay’s version

Roast veal


L'Roast veal it's a second course of meat exquisite, a great classic from the Italian cuisine. It is accomplished with a single piece of veal, first bound to perfection, then done brown in a saucepan where the crust and finally baked in the oven; where yes they release all the flavors and when cooked on average; turns out soft And tender inside, caramelized out! A real one goodness to prepare the Sunday and i holidays, accompanied by the irreplaceable baked potatoes! You want prepare it at home to perfection?

Here is for you Roast Recipe with all Tricks And Secrets illustrated step by step for a result mouth-watering: a Roast veal very soft to the bite and to the cut, gently juicy And not dry! Even cold and the next day!

Roast veal

Like any traditional recipe they exist different versions and many regional variations. Today I give you the Original recipe of Roast veal in the oven. There classic base that my family has always prepared together with the delicious Braised meat and baked Lamb!

It's about a quick preparation which will take you a few minutes before going into the oven. THE secrets for a perfect result I am 3: the first is choice of piece of meat. Trust your trusted butcher, but be prepared on the subject! The codon it is what I prefer because it remains very soft; but there are also walnuts, underside, rump, joist which are very good. If you are not practical, do it to tie. Very important step: the snare retains the juices of the meat! Secondly pay attention to cooking! First of all never cook cold roast veal from fridge; and always practice the browning in the pot so that the crust is created and the piece turn out more juicy. Always remember that i cooking times vary according to weight ; so keep the rule in mind: 1 h and 10 for each kg to get it well done.

In procedure I will show you many other little tricks for an impeccable result! Trust and you will get the Best Roast Veal never made!

Perfect with any type of side dish, mine, Roast veal with potatoes which I love! But cooked and seasonal vegetables of all kinds are fine! Ideal not only as a main Sunday dish, but also for Special occasions, to add to the Christmas Menu, Easter and other anniversaries!

Discover also:

The stew (veal with potatoes! All the secrets to having it soft and tasty)

Roast Veal Recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 50 minutes 1 h

Ingrediants

Quantity for 6 people

For the Roast:

  • 1 single piece of Veal Codon or Walnut, Sottofesa, Rump, Magatello (mine 700 gr)
  • half a glass of dry white wine
  • abundant fresh rosemary
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of butter
  • salt
  • a few ladles of vegetable broth

For the accompanying sauce:

  • roast cooking juices (ie what remains in the pan)
  • 1 tablespoon of cornstarch or potato starch (which you can replace with flour)
  • 1/2 cup of white wine
  • 1 ladle of vegetable broth
  • Rosemary
  • salt

Method

How to make roast veal in the oven

First of all, keep the meat at room temperature 30 minutes before browning.

Then massage it well with the salt, put the rosemary between the food string and the meat.

Then preheat to 200 ° C.

Finally, add the oil and butter to a large saucepan. Heat and melt 1 minute then add the meat and brown it over medium heat, 1 minute on each side, turning it all over with 2 wooden spoons or two stirrers.

how to roast veal

Never prick the meat with a fork otherwise the softness will be compromised!

Finally add half a glass of white wine and let it evaporate over a high flame.

Then transfer the roast to an oven pan that you have previously heated in the oven, transferring all the cooking sauce into it and adding more fresh rosemary:

cook the roast veal in the oven

Cooking Roast veal in the oven

Finally, bake in a hot oven at 200 ° for about 50 minutes – 1 hour, taking care to turn the meat about every 20 minutes and sprinkle it with its cooking juices and 2 – 3 tablespoons of boiling vegetable broth.

Pay attention to cooking times. The rule is 1 h 10 for each kg of meat, so always adjust according to the weight of your piece of veal!

If you have a cooking thermometer there core temperature: must be around 68-70 ° C.

Self you don't have a thermometer, use a long toothpick like a skewer, make it reach the heart. I recommend, if the juice that comes out is transparent, without red or pink traces, the roast veal is ready.

But be careful that if you want it less cooked, you can remove it when the liquid comes out pink.

While the roast is cooking, you can proceed to prepare the BAKED POTATOES

Finally, take the roast out of the oven and cover it entirely with aluminum foil and let it rest for 15 minutes, letting all the remaining cooking juice drain:

leave the roast veal to rest

Take all that is left in the pan with the sauce and rosemary and add it to a saucepan along with 1 tablespoon of cornstarch and the wine. Let it evaporate over low heat for 5 minutes, then add the vegetable broth, pinch of salt, heat over low heat for 2 minutes and finally blend everything with a blender until you get a creamy sauce. If too thick, add a little more broth. Heat it before serving!

After the indicated time has elapsed, slice the roast veal to a thickness of at least 5 millimeters with a knife with a very sharp and toothless long blade! (I recommend otherwise the meat is shredded)

Serve in a serving dish surrounded by baked potatoes and hot sauce!

Yours is ready Roast veal

Roast veal in the oven

Store the Roast veal

Once cooked, you can keep it sealed in an airtight container for 2 days in the refrigerator.

Finally you can heat it in the microwave and it will return as it was just done

You can also freeze it in single portions already sliced.

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Chocolate Gluten Free Christmas Log with Quick Cocoa Cream – Gordon Ramsay’s version

Chocolate Gluten Free Christmas Log with Quick Cocoa Cream


Chocolate gluten-free Christmas log with cocoa cream 3 ingredients without cooking, easy and fast with all the secrets to keep it from breaking. This ankle boot in addition to being very good is also nice to see with snow And bark of chocolate!

Family💚 this log on the Christmas table will make you look great, as well as make everyone lick their mustaches!

Eggs and sugar for the log (which is the cookie dough!) they must be mounted for a long time, so if you have a planetary mixer, it will be more convenient to use that. As you can see with the mixer you still get an excellent result.

For these preparations, I find it extremely convenient to use creams without cooking, in order to save the time it would take to cool them!

The cookie dough perfect And smooth on the surface, it does not break and rolls up easily, it is well cooked and well cooled, that is, it retains moisture!

How can this be achieved?

The cookie dough in the oven must brown slightly, it should be cooked for a few minutes, if you have doubts, you can insert one toothpick to make sure that the dough is not raw.

To cool, take the cookie dough out of the freshly cooked pan, peel off the parchment paper and turn it over onto another clean sheet. I let it cool like this, between two sheets of parchment paper, without films and without adding sugar.

The only precaution is to turn the cookie dough a couple of times and remove the parchment paper from the surface. This system is perfect if you want to make your log in a short time, because in the meantime you can prepare the cream that will not need time to cool.

Gingerbread Decorated with Simple Colored Glaze with 2 Ingredients – Gluten Free Gingerbread – Gordon Ramsay’s version

Gingerbread Decorated with Simple Colored Glaze with 2 Ingredients - Gluten Free Gingerbread


Gingerbreads are the cookies that cannot be missing at Christmas, I leave you a simple recipe, gluten-free together with an easy-to-make icing. I show you gingerbreads with the simplest decorations for non-experts.

With these doses I got 8 big men and 24 small men.

Family💚 I love the scent of these biscuits, a little less the shape when it's time to eat them! With Anna and Marco we decorated them with some colored icing, having a lot of fun!

The glaze is made with sugar icing and hot water to be added a little at a time until you get the right consistency, that is, not too dense that it is difficult to manage with a few sachs, but not too liquid with the risk that the decorations won't hold.

You can add some to the glaze food coloring (which must always bear the words "gluten free"). You can add it gradually in drops until you reach the desired color.

ATTENTION: if you add a water-based dye, the icing becomes a little more liquid, so you have to start with a denser mixture or add icing sugar after the dye.

Once you have a glaze of the right consistency as you see in the video, it will be very easy to put it in the sac a pochè and give space to the imagination.

I used disposable plastic sach a poche (even if they are easily washable, if you use water-based dyes) the only precautions, apart from the consistency of the icing, are: make a small hole in the sac a poche, do some tests on parchment paper if you want to "warm your hand a little", do not make decorations too complicated at the beginning.

For the big little mistakes, you can still remove or fix the frosting with a toothpick.

The biscuits must not harden completely during cooking! After the time I indicate in the recipe you can check with a spatula, lifting them to see if they are firm and golden at the base.

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