Vanilla Scented Rack Of Veal With Roasted Vegetables Food

VEAL ROAST WITH VEGETABLES

Steps:

• Place roast on rack of a roasting pan; insert meat thermometer. Combine oil, lemon juice, mustard, nutmeg, and garlic, brush over roast, reserving remaining mixture. Bake at 325F for 2 hours.
• Remove from oven and remove veal from roasting pan, remove rack, drain fat, and place veal directly in pan. Place vegetables around veal. Pour remaining oil mixture and chicken broth over veal. Bake an additional 30 minutes or until thermometer measures 170°F.
• Arrange meat on aplatter, and spoon vegetables around meat. Serve with pan drippings.

VANILLA-SCENTED RACK OF VEAL WITH ROASTED VEGETABLES

Steps:

• With the tip of a small knife, scrape the seeds from the vanilla bean and place the seedsin a small bowl. Stir in the buttermilk, vanilla extract and cracked pepper. Place the veal in a shallow dish and rub the buttermilk mixture all over it. Let stand for 2 hours.
• Preheat the oven to 325 degrees. Place the veal in a large shallow roasting pan, fat side up. Roast for 1 1/2 hours. Place the potatoes in the pan around the veal and roast for 15 minutes. Place the carrots in the pan and continue roasting for 45 minutes. Place the scallions in the pan. Roast until the veal is only slightly pink in the center, about 30 minutes longer. Let stand for 10 minutes.
• Carve the veal and season the vegetables with salt and pepper to taste. Divide among 8 plates and serve immediately.

STUFFED AND ROASTED RACK OF VEAL

Steps:

• Preheat your oven to 425F.
• In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic and 1 tsp each salt and black pepper.
• Mix well until as smooth as possible.
• Set aside.
• Make a pocket in the rack for the stuffing.
• To do this use a very sharp knife to make an incision in the center of the eye of the rack.
• Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side.
• Remove the knife and insert the handle of a wooden spoon.
• Work the spoon handle back and forth to create a pocket that runs from one end of the rack to the other.
• Place the stuffing into a pastry bag fitted with a plain tip.
• Insert the pastry bag in the pocket of veal and gently squeeze the bag.
• This would probably work just as well using a ziploc bag with one of the tips snipped off.
• Use the wooden spoon you used to make your pocket to push the stuffing down as far as it will go.
• Work the stuffing down into the meat until it reaches the unopened end of the rack.
• Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely.
• When the rack is ready to cook rub it with the olive oil and season with 1 Tbs each salt and black pepper.
• Place the rack into a roasting pan and cook for 30 minutes.
• Reduce heat to 350F and cook and additional 1 hour and 20 minutes.
• A meat thermometer should read 150 degrees F.
• before you remove it from the oven.
• Let rest for 20 minutes before carving.

CARAMELIZED ROOT VEGETABLES & MELT IN YOUR MOUTH VEAL

Steps:

• Preheat oven to 325 degrees.
• Sprinkle flour over meat and rub to coat well.
• Season with salt and pepper.
• Pour olive oil in large pan on medium high heat and brown veal well on all sides.
• Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
• Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
• Pour over veal roast.
• Sprinkle rosemary and thyme over roast.
• Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
• Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
• Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
• Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
• After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
• Cover roast and return to oven for another 30- 45 minutes.
• Let veal rest, covered with tin foil for 10 minutes.
• Remove the vegetables.
• Reduce sauce and reserve.
• Slice veal and add to platter with vegetables.
• Drizzle with sauce and enjoy.