Veal Pot Roast Food
POT-ROAST VEAL WITH NEW-SEASON CARROTS & ORANGE
Use British rose veal to create a roast dinner with a difference - this all-in-one joint is slow-cooked with sweet vegetables, citrus and herbs
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 425 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium
VEAL ROAST WITH VEGETABLES
Make and share this Veal Roast With Vegetables recipe from Food.com.
Provided by KittyKitty
Categories Veal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
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.
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