The Veal Roast in Salt Crust is the meat version compared to the fish one I published a few days ago: Orange Salt Sea Bream. Obviously, I wanted to satisfy everyone’s tastes and at the same time provide an extra idea for Christmas lunch. It’s a simple recipe that doesn’t require much kitchen expertise, the important thing is to follow my instructions step by step. Once the salt crust is removed, the veal round will be well cooked on the outside and pink on the inside: that’s how it should be, otherwise, it would lose all its tenderness. Please, once placed on a serving platter, dress it only with extra virgin olive oil. You might emulsify it with a bit of orange juice, but don’t add salt. It’s a truly fantastic roast: flavorful and delicate at the same time, which everyone always loves.
For the procedure, I made a small video, which you can watch on the pages of Facebook Instagram and Pinterest
Here are links to some beautiful and good recipes suitable for the Christmas holidays:
- Cuisine: Italian
Ingredients
- 1.3 lbs veal round
- 1.3 lbs coarse salt
- 1 sprig rosemary
- 1 bunch sage
- 1 sprig marjoram
- 1 sprig thyme
- 1 clove garlic
- 1 tsp pink peppercorns
- 2 egg whites
- 1 lemon zest
Tools
- 1 Baking tray
- 1 parchment paper
- 1 Bowl
- 1 Grater
How to Prepare Veal Roast in Salt Crust
To prepare the Veal Roast in Salt Crust, organize the workspace with all the ingredients already measured and the necessary tools.
This way, you will have everything at hand, and your work will surely be easier and faster.
Chop the aromatic herbs, pink peppercorns, and garlic with a knife, but you can also do it easily with a food processor.
In a large bowl, pour the coarse salt, egg whites, chopped herbs, grated zest of 1 lemon, and mix well.
Line a baking tray with parchment paper, and place a portion of the mixture in the center, creating a layer a few millimeters thick,
Place the veal round on top, and cover it with the remaining salt, trying not to leave any part uncovered.
Bake in a preheated oven at 356°F, and let cook for 40 minutes.
I advise not to exceed the indicated cooking time because the meat should remain pink to stay tender.
Once cooked, let it cool, remove the salt crust, slice it, and arrange it on a serving platter.
Serve your Veal Roast in Salt Crust with a drizzle of extra virgin olive oil and freshly crushed pink peppercorns.
Tips, Variations, and Storage
You can prepare the roast even the day before and present it already sliced, but in light of the Christmas holidays, I recommend showing it before serving.
Because it’s a second course that’s not only delicious but also very beautiful.
It keeps well for 1 or 2 days in the fridge, or once cooked and sliced, you can also freeze it.
As always, I remind you to defrost the food in the fridge to avoid serious health issues.
Don’t like the aromatic herbs I used? No problem, feel free to use the ones you prefer, as it will surely turn out delicious.
Don’t like the aromatic herbs I used? No problem, feel free to use the ones you prefer, as it will surely turn out delicious.
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