Veal Brisket is a non-premium and inexpensive cut of meat that is usually used for boiling or stewing, but when roasted it is excellent. When purchasing, it is important not to have the fat removed and to ensure the piece is fresh. It requires long cooking, but while it cooks, it doesn’t need much attention, just turn the Roast Veal Brisket occasionally.
Other recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4-6
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs veal (brisket)
- 7 oz lard (sliced)
- 1 as needed carrot
- 1 onion
- 1 stalk celery
- 2 sprigs rosemary
- 6 leaves sage
- 1 clove garlic
- 2 leaves bay leaves
- 3.4 oz dry white wine
- 1 tsp fine salt
- 1.4 tbsp extra virgin olive oil
- 3.5 vegetable broth (salted)
Tools
- Pan 11 in
- Cutting Board
- Kitchen String
- Electric Knife
Steps
Prepare a good broth in advance and keep it warm. Place the opened veal on the cutting board and distribute over it a mince of rosemary, sage, 1/2 clove of garlic, and salt. Cover with half of the lard slices and roll it up. Wrap it all around with the remaining lard and tie it well with the string. Mince carrot, celery, onion, 1/2 clove of garlic, and bay leaves, and sauté them with olive oil in a pan that can contain the piece of meat. As soon as it starts to brown, add the roast and brown it well on all sides, 10 minutes on each side. Pour the white wine (do not pour it over the meat), let it evaporate and cover the roast 2/3 with the salted broth.
Let it cook on low heat for 3 hours, turning it every half hour. The last 10 minutes, increase the heat so that it colors well and the sauce thickens. Remove it from the pan and let it cool on a cutting board before removing the string. Cut it into slightly thicker slices, present it on a serving dish drizzled with its sauce, and serve with roasted potatoes.
