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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'

Difficulty: easy

Method: 20'

Cooking: 50'

Chef Danilo Angè

Difficulty: easy

Method: 20'

Cooking: 50'

Difficulty: easy

Method: 20'

Cooking: 50'

Basic preparations

Vegetable stock

Method

  1. 01 / Prepare the meat

    Eliminate excess fat

    Season with salt and pepper

    Tie with food string

    Prepare a bunch of aromatic herbs

  2. 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

  3. 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

  4. 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

  5. 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

  6. 06 / Serving

    Place the meat on the serving plate

    Serve with the vegetables cooked together

    Complete with the roast cooking juices

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.

Basic preparations

Vegetable stock

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.

You may also like

Lombard-style chicken salad

You can depart from tradition and prepare Lombard-style chicken salad with other meats, like leftover veal roast.

“Mondeghili” Milan-style meatballs

What makes “mondeghili”, Milanese meatballs, special is that they can be made using leftover meat like roast, boiled or braised meat, for example.

Meat ravioli in broth
Rolled turkey breast with sausage and mushroom stuffing
Baccalà mantecato (creamed cod) with polenta toasts
Vitello tonnato (Veal with tuna sauce)

Vitello tonnato, served cold in summer and warm in winter, is one of the most classic recipes in Italian cuisine, well-suited to both informal occasions and more special meals.

Lombard-style chicken salad

You can depart from tradition and prepare Lombard-style chicken salad with other meats, like leftover veal roast.

“Mondeghili” Milan-style meatballs

What makes “mondeghili”, Milanese meatballs, special is that they can be made using leftover meat like roast, boiled or braised meat, for example.

Meat ravioli in broth
Rolled turkey breast with sausage and mushroom stuffing
Baccalà mantecato (creamed cod) with polenta toasts
Vitello tonnato (Veal with tuna sauce)

Vitello tonnato, served cold in summer and warm in winter, is one of the most classic recipes in Italian cuisine, well-suited to both informal occasions and more special meals.

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