WHOLE ROASTED BREAST OF VEAL
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
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.
ROASTED VEAL WITH POTATOES RECIPE
TRADITIONAL ITALIAN RECIPE: Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat. The secret to making a veal roast is to first, buy a good piece of meat, and second, start it on top of the stove to brown the meat. There is no Butter in this recipe. Italian tend to avoid butter in many dishes.
Provided by Uncut Recipes
Categories Second Course
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oven to 180C / 356F.
- Tie the Veal Meat and place it into a large frying pan.
- Pour the Oil all over the Veal Meal and place Rosemary Sprigs and Sage Leaves beneath the cord.
- Sprinkle with Salt and Black Pepper. Flip the meat and sprinkle Salt and Pepper underneath too.
- Saute' the Veal over medium fire.
- In the meantime, peel the Potatoes and cut them into chunks...
Nutrition Facts : ServingSize 1 portion, Calories 480 cal, Fat 49 g
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
PAN ROASTED VEAL SHOULDER
I found this recipe at Epicurious and tweaked it to fit our tastes. It resulted in unbelievably tender pan roasted veal shoulder with a very rich pan sauce. Do NOT skip the anchovies and don't be afraid, it will not taste anything like fish. It just adds a rich velvety flavor and would not be the same dish without them. I served this for Father's Day dinner with steamed asparagus and angel hair with garlic and parsley. Next time I may add roasting vegetables during the cooking process.
Provided by Penny Stettinius
Categories Veal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mince garlic with anchovies.
- If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
- Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
- In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it.
- Transfer veal to a plate.
- In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
- Add wine and boil 1 minute.
- Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender.
- Transfer veal to a cutting board and let stand 10 minutes.
- Skim any fat from liquid in kettle.
- Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
- Transfer pan juices to a platter.
- Cut veal crosswise into 1/2-inch-thick slices and discard string.
- Arrange slices over pan juices and spoon sauce over meat.
Nutrition Facts : Calories 378.9, Fat 16.9, SaturatedFat 5.4, Cholesterol 200.5, Sodium 481.3, Carbohydrate 1.4, Sugar 0.4, Protein 45.3
STUFFED AND ROASTED BONE-IN VEAL BREAST
Provided by Food Network
Time 4h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature.
- In a skillet melt butter over medium-high heat. Add onion and celery and saute until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed.
- Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes.
- Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion.
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- Remember to remove your veal breast joint out of the packaging, pat dry and bring to room temperature
- Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
ROASTED RACK OF VEAL RECIPE - BRUCE AIDELLS | FOOD & WINE
From foodandwine.com
Servings 12
- In a mini processor, combine the garlic, sage, thyme, rosemary and fennel seeds and grind coarsely. Add the olive oil, salt and pepper and process to a paste. Rub the paste all over the racks. Set the racks in a roasting pan, cover with plastic wrap and refrigerate overnight. Remove the meat from the refrigerator 2 hours before roasting.
- Preheat the oven to 450°. Arrange the racks back to back with the frenched bones crisscrossed and pointing upwards. Roast the racks in the lower third of the oven for 15 minutes. Reduce the oven temperature to 350° and continue to roast for about 1 hour and 10 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat in the center of one of the racks registers 130° for medium meat. Transfer the racks to a carving board, cover loosely with foil and let rest for 15 to 20 minutes; the final temperature will be 140° to 145°.
- To serve, slice down between the rib bones and serve 1 chop per person. Alternatively, cut the roast off the bones as in Step 4 of the Standing Rib Roast of Beef. Sprinkle each chop with a few drops of truffle oil and serve.
ROAST VEAL WITH MARJORAM RECIPE - DANIEL HUMM | FOOD & WINE
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Servings 4Total Time 1 hr 15 mins
- Preheat the oven to 325°. Season the veal all over with salt and pepper. Heat the olive oil in a medium ovenproof skillet. Add the veal and cook over high heat, turning once or twice, until browned all over, about 4 minutes. Add the sliced garlic cloves and marjoram sprigs to the skillet and roast the veal in the oven for about 45 minutes, turning the meat once or twice, until an instant-read thermometer inserted in the center registers 135°. Let the meat rest for 15 minutes.
- Meanwhile, in a small bowl, combine the lemon juice and zest with the chopped marjoram and minced garlic clove. Season with salt and pepper.
- Carve the veal roast into 1/2-inch-thick slices and transfer to plates. Spoon the marjoram-lemon mixture over the veal and serve with Porcini Risotto.
VEAL SHANK ROAST (TELEćA KOLJENICA) - BALKAN LUNCH BOX
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Ratings 1
- (Marinate meat at least the night before.) Place veal shank in a deep dish. Generously spread mustard on all sides, including deep cuts. Repeat with salt (or vegeta) and pepper (if using it). Finish with oil. Cover dish saran wrap and leave in the fridge overnight.
- Uncover the meat and transfer along with any marinade into a roasting pan. Cover pan with foil. Use a toothpick to pierce a several small holes in foil.
- Place the pan on the middle rack. Total roasting length roasting depends on veal shank weight. (The formula is 1 hour of roasting per 2 pounds (or 1kg) of meat.)
HOW TO COOK BONELESS VEAL ROAST | LIVESTRONG.COM
From livestrong.com
- Bring the veal to room temperature before cooking it by taking it out of the refrigerator half an hour to one hour ahead. Larger cuts of veal need more time than smaller ones.
- Rinse off the veal, using cool running water in the sink prior to cooking. Pat the entire piece of meat, gently but thoroughly, until it is dry.
- Preheat the oven to 325 degrees Fahrenheit. Coat the bottom of an oven-safe pan with olive, canola or other vegetable oil and heat it over medium-high heat.
- Sprinkle salt and ground black pepper onto a sturdy plate. Press all sides of the veal onto the seasonings. Add 4 tbsp unsalted butter to the pan.
- Brown the entire veal in the pan over medium-high heat, which should take about 5 minutes total. Use a spoon to frequently scoop the oil and butter over the meat as it browns.
- Add any other seasonings to the veal that you desire. Push an oven-safe meat thermometer into the center of the roast, without penetrating down close to the pan.
- Cook a boneless veal roast in the oven for about 25 to 40 minutes per pound, depending on how well done you want it. Give the roast about 25 minutes per pound to bring its internal temperature to 145 degrees Fahrenheit for a medium-rare roast.
- Remove the veal from the oven about 15 minutes before you want to serve it. Let it stand for 10 minutes, loosely covered with a piece of aluminum foil.
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