Best 2 Roast Of Veal Recipes

Embark on a culinary journey with our delectable Roast of Veal recipes, where tender meat meets savory flavors. Discover the classic Roast Veal with Garlic and Herbs, a timeless dish that showcases the natural goodness of veal, enhanced by a medley of aromatic herbs and garlic. For a more indulgent experience, try our Roast Veal with Wild Mushrooms and Truffle Sauce, where succulent veal is paired with earthy mushrooms and luxurious truffle sauce, creating a symphony of flavors. If you prefer a tangy twist, our Roast Veal with Lemon and Capers will tantalize your taste buds with its vibrant citrus notes and briny capers. And for those who love a rich and flavorful sauce, our Roast Veal with Red Wine Sauce is a must-try, marrying tender veal with a luscious red wine sauce that adds depth and complexity to every bite.

Let's cook with our recipes!

WHOLE ROASTED BREAST OF VEAL

Whole Roasted Breast of Veal image

A whole breast of veal is a succulent, fatty, tender magnificence to enjoy, at any time, but especially so when you have holiday turkey and ham fatigue. It doesn't make immediate sense that I consider the veal - with its fat and cartilage and bone and sinew and silver skin - a light meal, but in my experience, the few bites of sticky tender meat you end up with are so outrageously succulent and hit the spot so hard you don't need more. The long, slow, low overnight cooking is perfect for both the meat and your schedule if you are trying to pull off a real, civilian party - and sit down at it.

Provided by Gabrielle Hamilton

Categories dinner, lunch, roasts, main course

Time 12h30m

Yield Serves 10-20

Number Of Ingredients 10

Ingredients

Whole breast of veal - approximately 15 pounds
Salt
Freshly ground black pepper
Ground juniper
Ground allspice
Fresh thyme
Olive oil
4 Yukon Gold potatoes
1 large yellow onion
Dry white wine

Steps:

Vaguely trim breast - just the fat globs on the rib cage and any especially skanky skin, if it even exists. If the blue U.S.D.A. ink stamp on the flesh offends you, remove it.
Place breast in a deep roasting pan large enough to accommodate it, and season meat thoroughly and assertively with salt, all over, turning the breast ribs-side up as well, seasoning with salt all over. Do the same thing, less assertively by half, with ground black pepper. Set breast back in pan ribs-side down, and season the flesh side extremely conservatively with both ground juniper and ground allspice. A light hand here, please. Strip a few pinches of fresh thyme leaves from their stems, and scatter over the veal. Drizzle generously with the oil, allowing some to pool in roasting pan.
Let the veal sit at room temperature to shake the chill from the refrigerator while you prepare the potatoes.
Peel and cut into wedges 4 Yukon Gold potatoes, and scatter around in pan. Peel and halve the onion, and slice into 1/3-inch-thick half-moons. Scatter onion around in pan on top of potatoes. Keep potato and onion under the meat, not on top of it, so that breast can fully brown and get a crisp skin.
Fill roasting pan 2 inches deep with water and white wine, in equal parts. Set in 275-degree oven, and let roast for up to 12 hours, depending on weight. Remove when it is deeply golden brown and soft and tender. You don't want it falling off the bone, but you should be able to see how loose and relaxed it has become in the layers. You may need to tent the pan with foil for the first or the last 45 minutes of roasting to give it a little braise time for the deepest interior, recalcitrant parts. Conversely, you may want to turn up the oven and give it a 30-minute finish in a hot oven to get better color.
Pick out vertebrae. Slice off ribs. Then portion as you wish, using a sharp knife big enough for the job. Include the potatoes and onions and the liquid from the pan when you serve.

EASY VEAL ROAST

Easy Veal Roast image

Tender veal roast cooked in a delicious sauce. This easy recipe makes a fabulous Sunday dinner or holiday meal.

Provided by Adina

Categories Beef, Pork and Lamb

Number Of Ingredients 13

Ingredients

1-1.2 kg veal roast (2.2 - 2 ½ lbs Note 1)
1 teaspoon fine sea salt
¼ teaspoon ground black pepper
½ teaspoon thyme
2 tablespoons vegetable oil
250 g onions (9 oz)
3 garlic cloves
2 celery stalks
2 tomatoes (about 200 g/ 7 oz)
2 carrots (about 200 g/ 7 oz)
250 ml chicken stock (1 cup, Note 2)
¼ teaspoon fine sea salt
2-3 teaspoons white balsamic vinegar ( to taste)

Steps:

Preheat the oven to 180°C/350°F.
Prepare veal: Rub the meat dry with a kitchen towel. Sprinkle it with salt, pepper, and thyme, and rub it well.
Prepare vegetables: Chop the onions and the garlic and set them aside. Chop the celery, tomatoes, and carrots and set them aside in a separate bowl.
Sear the meat: Heat the oil in a Dutch oven. Sear the veal all over, about 3 minutes per side. Don't forget to sear the sides of the meat as well.
Add onions and garlic and cook them for about 2 minutes, stirring. Add celery, tomatoes, and carrots, and cook for another 3 minutes.
Roast: Add the chicken stock and ½ teaspoon of fine sea salt. Bring to a gentle boil and cover. Place the Dutch oven in the oven and cook for 1 ¼ to 1 ½ hours until the internal temperature reaches 72°C/ 160°F.
Rest: Remove the veal from the pot and let it rest while you finish the sauce.
Sauce: Add a little white balsamic to the vegetables. Blend the sauce until smooth.
Adjust the taste with more salt, black pepper, and more vinegar if required.
Slice the roast and serve immediately with the sauce.

Nutrition Facts : Calories 333 kcal, Carbohydrate 10 g, Protein 34 g, Fat 17 g, SaturatedFat 6 g, TransFat 0.03 g, Cholesterol 138 mg, Sodium 708 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

Tips:

Choose the right cut of veal: Look for a roast that is well-marbled with fat, as this will help it stay moist during cooking.
Season the roast generously: Rub the roast with salt, pepper, and your favorite herbs and spices. This will help create a flavorful crust.
Roast the veal at a high temperature: This will help create a crispy crust and lock in the juices.
Let the roast rest before carving: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Serve the roast with your favorite sides: Roasted vegetables, mashed potatoes, and gravy are all classic accompaniments to roast veal.

Conclusion:

Roast veal is a delicious and versatile dish that can be enjoyed for special occasions or everyday meals. By following these tips, you can create a flavorful and juicy roast veal that your family and friends will love.