The low-temperature veal roast is extremely tender, delicious, and can be prepared and stored in the cooking bag.
Sear in the pan to brown the outside and heat before serving.
This way the veal roast with an inexpensive cut of meat is excellent, the meat remains extremely tender thanks to the long low-temperature cooking.
This cooking method requires a lower temperature but with longer times.
Inside the meat, the gelatinization process occurs, which is why it stays very tender.
The center remains beautifully pink, so not at all dry or tough, I recommend trying this cooking method with both the vacuum bags available on the market.
For low-temperature oven cooking with vacuum bags, but in this case, you obviously need the machine to seal the vacuum bag.
Another important factor is the marinade, (how to do it, time, technique), as well as an appropriate spice mix, (the Rub.), translated from English, RUB, or the sauce, to season after cooking.
If you use a cooking temperature probe, it can be very helpful; know that at 149 degrees Fahrenheit internally, it’s cooked to the right point.
Oh, I almost forgot, this cut of meat is also excellent cold, sliced very thinly to be served in a sandwich or as an appetizer or at a cocktail party.
Curious? Let’s find out right after the photo, as always, how to prepare this low-temperature veal roast!!
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven, Slow Cooking, Jar Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Low-Temperature Veal Roast
- 2.2 lbs shoulder round
- 1/4 cup extra virgin olive oil
- 3 pinches salt
- 2 pinches pepper
- 1 sprig chopped parsley
- 1 tsp juniper
- 1 sprig rosemary
- 1 bunch sage
- 1 spices (RUB)
Tools
- Vacuum Bag
- Thermometer kitchen
How to Prepare Low-Temperature Veal Roast
Preparing the low-temperature veal roast is very simple, you just need time for the long cooking in the oven, but it cooks itself for the rest.
Finely chop the aromatic herbs (OR RUB THE MEAT WITH THE RUB) and mix them with the extra virgin olive oil, then massage the meat very well, adding salt and pepper.
Let the meat marinate in the refrigerator for at least 1 hour, then take the meat, pat it dry with kitchen paper to remove excess marinade, place it inside a vacuum cooking bag or an oven cooking bag.
Seal the bag very well, place it inside a baking dish.
Another method for cooking is to immerse the bag in a large baking dish with water.
Cook in the oven on the middle shelf at 160/170°F for 2 and a half or 3 hours, inserting the thermometer into the core of the meat without removing it from the bag, only after 2 and a half hours.
It should reach 149°F/158°F for perfect cooking and the meat remains pink inside.
Once the low-temperature veal roast is cooked, remove it from the oven, place the bag in cold water for 20 minutes.
If you want to eat it right away, remove it from the bag and sear it in a pan on all sides to get the desired browning.
If you plan to eat it later, you can store it in the fridge for up to 4 days, closed in its cooking bag, and do the searing later, when serving.
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Oven cooking bags should be tied with a kitchen cotton string, while vacuum bags (always for oven cooking) must be closed with the vacuum machine.
Foods inside vacuum bags can be stored in the refrigerator for up to 1 week, both before cooking them and after, given the absence of air in contact with the food.
Vacuum bags are also excellent for cooking in a pot, but you need a plate that maintains a constant temperature of 167/176°F to allow for long cooking.
storing low-temperature veal roast
The low-temperature veal roast can be stored in the refrigerator in its own bag for 5 days.
You can freeze the meat inside its bag and then thaw it in the fridge before cooking, or once cooked, remove it from the bag to sear in a pan.
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