You can serve the roast veal with a good full-bodied red wine, either a round and fruity Cabernet Sauvignon or a more delicate Pinot Noir.
Roast veal
Ask your butcher for advice and whether the cut of meat you choose is rich in connective tissue and based on this you can adjust the cooking time.
Chef Danilo Angè
Difficulty: easy
Method: 20
Cooking: 50
Chef Danilo Angè
Difficulty: easy
Method: 20
Cooking: 50
Method
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01 / Prepare the meat
Eliminate excess fat
Season with salt and pepper
Tie with food string
Prepare a bunch of aromatic herbs
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02 / Prepare the vegetables for the side dish
Peel and chop the carrots
Peel and chop the onions
Peel and chop the potatoes
Cut all the vegetables into equal sizes
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03 / Cook the meat first on the stove
Put a pan on the stove with the extra virgin olive oil
Put the meat in the pan and brown it on a high flame
Turn the meat so it browns on all sides
Add the white wine and let it evaporate
Add the bunch of aromatic herbs
Add the vegetables
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04 / Put the meat in the ove
Remove the pan from the heat and place it in the oven at 180°C
When about halfway through the cooking time, check to see if it is moist, if so, add a little vegetable stock
Turn off after about 45 minutes, if you can check the cooking time with a probe thermometer
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05 / Finish the preparation
Remove the roast from the oven
Place the roast on an oven tray and leave it to rest for 10 minutes in a warm place (60°/70° C)
Untie the roast and then slice it
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06 / Serving
Place the meat on the serving plate
Serve with the vegetables cooked together
Complete with the roast cooking juices
Wine pairing
The veal roast can be prepared a few hours in advance; if you want to prepare it the day before, cut it into slices, and save the cooking juices separately. When ready to eat, place the slices on a baking dish, add the cooking juices and heat in the oven.
Do not buy meat at random, the quality of the meat determines the success of the roast: leaner meat needs to be cooked faster than meat that has more connective tissue.
Do not cook the roast directly in the oven: the initial browning in the pan seals the juices inside the meat and gives it a delicious crusty exterior.
Do not allow the roast to dry out: cook it at a temperature no higher than indicated and wet it if necessary when at mid cooking.
Do not prick the meat with forks or similar while cooking to prevent the juices from coming out. Only towards the end of cooking can you check the temperature with the probe.
Do not cut the meat immediately, but let it rest for at least 10 minutes. This gives the juices time to redistribute themselves among the meat fibres, so it is softer and more succulent.
Do not cut the meat the wrong way round: the roast should only be cut perpendicular to the fibres to ensure the tenderness of the slices.
You can reuse the leftover roast to make mondeghili meatballs (Milan-style) or, if you have more time, meat ravioli. You can also use it as a substitute for chicken in a tasty Lombard style chicken salad.
Freeze the leftover roast, if you wish, cut it into slices, place them on trays and store them in the freezer, portioning them as needed. Also store the cooking juices in the freezer in separate trays.
When it is time to use them, defrost the meat and the cooking juices in the fridge and then place the slices on a baking dish, add the cooking juices and heat in the oven.
The roast veal can be prepared with different cuts of the animal: boneless loin or loin, rump, knuckle, rump, priest’s hat, rolled belly or other parts rich in connective tissue.
Ask your butcher for advice and whether the cut of meat you choose is rich in connective tissue and based on this you can adjust the cooking time.
If you want to avoid making a mistake, check the cooking time with a probe inserted into the heart of the roast:
At 58°/61°C the roast will be pink (suitable for fine cuts with little connective tissue and lean)
At 75°/82° C. it will be well cooked (suitable for meats with a lot of connective tissue and more fat)
Vegetables, cooked together with the roast, take on a particularly tasty flavour; you can replace them as you like, preferring seasonal products. Try to use vegetables with similar cooking times.
Use fresh herbs for the aromatic bouquet; in addition to sage and rosemary, bay leaves, thyme and myrtle are ideal.
Ingredients for 4 people
For the meat
1 kg of veal meat
1 bunch of sage and rosemary
200 ml white wine
vegetable stock
Extra virgin olive oil
Salt and pepper
For the side dish
400 g of potatoes
400 g of carrots
400 g of onions
Wine pairing
You can serve the roast veal with a good full-bodied red wine, either a round and fruity Cabernet Sauvignon or a more delicate Pinot Noir.
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Lombard-style chicken salad
You can depart from tradition and prepare Lombard-style chicken salad with other meats, like leftover veal roast.
