The simple veal roast is a tasty meat dish, easy to make and irresistible.
A dish that retains the right amount of moisture and is perfect when choosing the right cut, which is the ‘cappello del prete’, and if prepared following the simple tips described in the recipe process. It is perfect for any occasion, from Sunday lunch to festive days like Christmas, New Year’s, or Easter.
Read on to learn how to make the simple veal roast with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Simple Veal Roast
- 2.2 lbs veal roast ('cappello del prete')
- 3 carrots
- 2 onions
- 2 cups red wine
- extra virgin olive oil
- salt
- pepper
Preparation of the Simple Veal Roast
Peel the carrots and onions and chop them finely.
Massage the roast with fresh ground salt and pepper.
In a large pan with high sides, heat a base of extra virgin olive oil.
Sear the meat on all sides, turning it gently without piercing it.Peel the carrots, clean the onions, and chop them finely.
Place them in a baking dish, add the well-seared meat, and pour in the wine.
Bake in a preheated oven at 340°F for about an hour, basting the meat occasionally with the cooking juices.At the end of cooking, wrap the meat in a sheet of aluminum foil and let it rest for at least ten minutes to allow the juices to redistribute evenly.
Meanwhile, blend the cooking juices.
Remove the netting from the meat, place it on a serving dish, and serve your simple veal roast with the blended cooking juices.
Notes
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Questions and Answers
How to slice the roast?
Place the roast on the cutting board and start removing the kitchen string used during cooking little by little. Holding the meat steady with your free hand or with a fork, gradually slice the already freed part, sliding the knife forward until it reaches the cutting board. The blade should be held at an angle, and the movement should be broad, continuous, and decisive so as not to damage the meat. The cut should be perpendicular and cross the fibers to obtain softer and more pleasant slices to chew.
