Roast Of Veal Food

WHOLE ROASTED BREAST OF VEAL

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.

ROAST OF VEAL

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.

EASY VEAL ROAST

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.

ROASTED LOIN OF VEAL WITH GARLIC, SHALLOTS, AND MUSTARD GRAVY

Steps:

• Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the fatback. Arrange the veal, the garlic, and the shallot in a roasting pan just large enough to hold them, add the wine, and roast the veal in the middle of a preheated 325°F. oven, basting every 15 minutes, for 1 hour. Discard the fatback and roast the veal for 15 to 20 minutes more, or until it registers 150°F. on a meat thermometer. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.
• While the veal is standing, skim the fat from the pan juices, add the water, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. Cut the veal into 1/2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Nap the veal with some of the gravy, sprinkle it with the remaining 1 teaspoon chopped tarragon, and garnish the platter with the tarragon strips. Serve the remaining gravy separately.

FAMILY-STYLE VEAL ROAST

Steps:

• Mix 2 tablespoons garlic, 2 tablespoons rosemary, 1 tablespoon thyme and lemon peel in bowl. Rub over veal. Sprinkle with salt and pepper. Cover; chill overnight.
• Preheat oven to 350°F. Heat oil in heavy 8 1/2- to 10-quart pot over medium-high heat. Add veal; brown on all sides, about 8 minutes. Using tongs, transfer veal to roasting pan. Add ribs and ham hocks to pot; brown on all sides, about 8 minutes. Using tongs, transfer to same pan. Add sausage to pot; sauté until brown, about 3 minutes. Using slotted spoon, transfer to same pan. Add onions and 1 tablespoon garlic to pot. Sauté over low heat 5 minutes. Add carrots, broth, wine, bay leaves, caraway, 1 tablespoon rosemary and 1 tablespoon thyme. Bring to boil. Return meats to pot. Cover; bake until veal is tender, about 2 hours.
• Using slotted spoon, transfer meats and vegetables to large platter. Cut off string from veal. Slice veal; place on platter. Tent with foil. Boil juices in pot until slightly thickened, about 15 minutes. Spoon some juices over meat and vegetables. Serve, passing remaining juices separately.

POT-ROAST VEAL WITH NEW-SEASON CARROTS & ORANGE

Steps:

• Heat oven to 180C/160C fan/gas 4. Stud the gaps in the veal joint with the sliced garlic and some thyme, then season well.
• Heat oil and butter in a deep flameproof casserole dish and spend a good 15 mins slowly sizzling the veal until brown all over. Remove the joint to a plate and add the carrots, shallot and icing sugar, then cook for 5 mins until everything is slightly caramelised. Lift out the carrots but leave everything else in the dish. Add the rest of the thyme, bashed garlic and the pared orange zest. Nestle the veal back in the dish and pour over the wine, then the stock. Cover and put in the oven for 1 hr.
• Remove the dish from the oven, uncover, and scatter the carrots around the meat. Return the dish to the oven for 1 hr, uncovered. Cook until the meat is very tender, then leave to cool slightly. Lift the meat onto a board and carve into slices. Serve with the juices from the dish and the tender carrots.