ROAST OF VEAL
Provided by Jacques Pepin
Categories dinner, main course
Time 1h15m
Yield Six servings
Number Of Ingredients 5
Steps:
- Sprinkle the roast with the salt and pepper.
- Melt the butter in a heavy ovenproof saucepan or skillet. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.
- Place in a preheated 425-degree oven. After 30 minutes, add the water and cook for 10 additional minutes. By then, the juices will have melted and a natural sauce formed.
- Let the roast stand for approximately 15 minutes to allow the meat to relax.
- At serving time, slice the roast and arrange a few slices on each of six plates. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 0 grams, TransFat 0 grams
EASY VEAL ROAST
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
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
VEAL ROAST BLANQUETTE
This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears.
Provided by HSTR
Categories World Cuisine Recipes European French
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
- To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
- In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
- In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 23 g, Cholesterol 255.3 mg, Fat 13.3 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 4.9 g, Sodium 284.3 mg, Sugar 5.5 g
More about "roast veal recipes"
ROAST VEAL RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
Estimated Reading Time 1 min
10 BEST ITALIAN VEAL ROAST RECIPES | YUMMLY
From yummly.com
ROASTED VEAL WITH POTATOES RECIPE - UNCUT RECIPES
From uncutrecipes.com
VEAL ROAST WITH MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (108)Total Time 2 hrs 25 minsCategory Entree, DinnerCalories 522 per serving
SIMPLE ROAST VEAL | THE INDEPENDENT | THE INDEPENDENT
From independent.co.uk
VEAL ROAST WITH MUSHROOMS AND OLIVES | TLN
From tln.ca
10 BEST VEAL LOIN ROAST RECIPES | YUMMLY
From yummly.com
10 BEST LEG OF VEAL ROAST RECIPES | YUMMLY
From yummly.com
VEAL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TOP 49 VEAL ROAST RECIPE GIADA RECIPES
From istimewa.dixiesewing.com
ROSEMARY ROAST WITH CARROTS AND POTATOES - VEAL.ORG
From veal.org
HOW TO COOK BONELESS VEAL ROAST | LIVESTRONG
From livestrong.com
HOW TO COOK VEAL ROAST, MEDITERRANEAN STYLE - LA CUCINA …
From lacucinaitaliana.com
RECIPE: ROAST RACK OF VEAL - MOODY'S BUTCHER SHOP
From moodysbutchershop.com
ROAST VEAL
From smeguk.com
RECIPES: VEAL ROAST - CITARELLA
From citarella.com
VEAL POT ROAST - VEAL – DISCOVER DELICIOUS
From veal.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love