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!
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 | Cooking | Total |
|---|---|---|
| 10 minutes | 50 minutes | 1 h |
|
Quantity for 6 people |
|---|
|
For the Roast:
For the accompanying sauce:
|
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.
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:
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:
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
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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