The pan-seared veal belly roast is not only a very economical cut of meat but also very tasty.

I thought of using it in a different way, but one that works very well for many other recipes.

Trust me, it’s a very underrated cut of meat, but very flavorful.

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Up here, where you find the magnifying glass, click on it and type “SEARCH”🔍, you can write
the ingredient you find when you open the fridge door,
or from your pantry, and you will have the opportunity to access hundreds of recipes
with the ingredient you have chosen.
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I never thought of roasting it in a pan until a few days ago we had a piece of veal belly and my husband suggested cooking it in a pan with some wine on low heat so it wouldn’t dry out and become tough.

I won’t tell you what a delight it is, my goodness, it’s excellent even cold, sliced thinly for sandwich fillings or accompanied by simply boiled potatoes.
Let’s find out right after the photo how to make veal belly!!

Difficulty: Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 4/5 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

What You Need to Make the Pan-Seared Veal Belly Roast

2.6 lbs veal (Belly)
1 glass white wine
2 sprigs rosemary
1 tsp thyme
4 leaves sage
2 cloves garlic
3 tbsps extra virgin olive oil
to taste coarse salt
to taste whole black pepper

Tools

1 Pan
1 Thermometer

How to Prepare the Pan-Seared Veal Belly Roast

To prepare the pan-seared veal belly roast, first finely chop all the herbs along with the garlic, mix them with the salt, and rub the meat externally to let the flavors penetrate.
Wrap the meat in plastic wrap and place it in the refrigerator to rest for at least 1 hour so it absorbs the flavors well.
After resting, heat the extra virgin olive oil very well in a large, deep pan and once hot, brown the meat on all sides.
Wet the veal belly with the wine, letting it partly evaporate on high heat, then lower the flame and cover the pan (even a sheet of aluminum foil works well).
Cook for 20 minutes, ensuring the cooking juices don’t dry out too much; turn it after 20 minutes and, if needed, add a few tablespoons of water.
Continue cooking for at least 1 hour, turning the meat a couple of times and basting it with its cooking juices, which will be abundant towards the end as the meat releases its juices.
If you have a kitchen thermometer, measure the meat at its core; it should reach 167°F (75°C) to be ready, golden outside, and juicy inside.
Once cooked, remove the meat from the heat, cover it with foil or a deep plate to let it rest and settle the internal juices.
Slice the pan-seared veal belly roast just before serving and..
ENJOY YOUR MEAL
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Pan-Seared Veal Belly Roast with Vegetables

You can add two thickly sliced carrots, a chopped celery stalk, and a quartered onion halfway through cooking the meat and continue cooking everything together. By the end of cooking, the vegetables will have absorbed all the flavors from the meat and will be delicious.

Beer Roast

Instead of basting the meat with white wine, you can use 11.16 fl oz (330 ml) of light beer; baste the meat and without letting it evaporate, lower the heat, cover with the lid, and continue cooking.

At the end of cooking, if the cooking juices are abundant, you can add 1 teaspoon of flour and thicken it to serve the meat drizzled with its sauce.

Wine Pairing

I recommend a Cabernet Franc, a Nebbiolo, or a Nero d’Avola from Sicily, always at 64°F (18°C), in a tall glass.

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Pan-Seared Veal Belly Roast