Preparation

• The veal roast is prepared with the nut, silverside, or rump. For preparing the cut, you need to remove the whitish tissues on the surface and tie the meat with twine. The tying will prevent the piece of meat from losing shape during cooking.

  Usually, these steps are done by the butcher, and you can find it already prepared. I’ve seen that you can often find them like this at the supermarket counter as well.

  Massage the meat with salt all over the surface, then insert a few sprigs of rosemary between the twine. Finally, cover with slices of bacon securing them near the twine.

  

• At this point, prepare the soffritto mix (celery, carrots, and onions) – for convenience, you can buy it already frozen – and the vegetables for the seasoning. Cut the carrots into slices and one onion coarsely.

  In a large pot with high edges pour 2 tbsp of olive oil and the soffritto mix. Add the meat, carrots, onion, whole peppercorns, and rosemary.

  

• Cook over high heat and sear the meat on all sides. This step helps to seal the meat well so that it doesn’t lose its juices during cooking. For this reason, avoid piercing the meat.

  Pour the wine and let it evaporate. I often substitute it with prosecco.

  Once ready, set aside the broth and the remaining vegetables in the pot…you’ll need them later!

  

• Preheat the oven to 338°F (170°C) and in the meantime, peel the potatoes and cut them into chunks of about an inch or so, trying to maintain a uniform size for even cooking.

  Place them in a bowl and season with oil, salt, rosemary, whole peppercorns, and two cloves of garlic. Mix and then insert a toothpick into each clove. This will make it recognizable and easier to remove.

  

• Line the baking tray with parchment paper, pour the potatoes and place the meat in the center. Add the broth and cook on the middle rack for 1 hour, turning the meat a couple of times.

  Once cooking is finished, wrap the meat in aluminum foil and let it rest for about 10-15 minutes. Meanwhile, turn on the grill for a few minutes for the potatoes.

  

• You can serve the meat with a sauce prepared with the meat seasoning. Strain what is left in the pot using a spoon, then add the potato starch. Stir and put on the stove on low heat, stirring with a fork. When the potato starch is absorbed and the cream becomes thick, it’s ready.

  

• Slice the roast, cover with the sauce, and serve with the potatoes.

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• You might be interested in:

  Beer-Marinated Oven Chicken.

  Uncle Bob’s Rolls.

  Braciole Rolls in Sauce.

  

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