Cream Roast, a quick and tasty main dish, perfect to serve during the Christmas holidays. The recipe is very simple and quick because it is made with a pressure cooker. A more practical cooking method than the traditional one, for those who have less time to cook. You can prepare this recipe in advance, even the day before, to dedicate yourself to longer preparations. A second course enriched by a tasty sauce, the cream, which will make this recipe creamy and perfect even for the classic “scarpetta” with bread. I then wrapped the piece of meat in bacon slices to make this roast even tastier. And now, let’s go to the kitchen together, because the cream roast in pressure cooker will be ready in a click!
If you are interested in other Christmas main dish recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
- 1.2 lbs veal bottom round
- 3.2 oz bacon
- 2.6 oz white onion
- 1.8 tbsp butter
- 1 cup fresh liquid cream
- 3.5 oz white wine
- 1 broth cube
- 1 sprig rosemary
- salt (to taste)
- pepper (to taste)
- nutmeg (to taste)
Tools
- Pressure Cooker
- Cutting Board
- Knife
- Kitchen Twine
Steps
First, arrange the bacon slices lengthwise, over the entire surface of the meat, both above and below. It must be completely covered. Then proceed to tie it. Slide the twine under the piece of meat and make a double knot on one of the ends, tightening well. Make two loops with the twine around your hand, to create a small loop, to slide along the meat and position towards the end, near the first knot you made. Tighten the knot and proceed to create the cage in the same way. Once you reach the last loop, turn the meat and cut the twine, leaving it longer than the piece of meat. Pass it through the loops, alternating one yes and one no. Tighten the twine well and secure it with a double knot at the end. Finally, add the rosemary sprig, wedging it between the loops.
Now clean the onion and chop it. Sauté it in the pot with the butter over low heat until it is wilted. Then add the meat and brown it over medium heat on all sides, for about 5 minutes. Then deglaze with white wine and let the alcohol evaporate. Salt and pepper the meat, add the cream, nutmeg, and broth cube. Then close the pot and bring it to maximum power. Once it starts whistling, cook for 15 minutes on low heat.
After the cooking time, gradually vent the steam and open the pot. Remove the piece of meat and thicken the cooking juices for 5 minutes, raising the heat and stirring. Then strain it with a sieve.
Remove the string from the piece of meat, using a pair of scissors, and cut it into thin slices. Then serve each slice, drizzling it with the cooking sauce.
Storage and Tips for Cream Roast
The cream roast can be prepared in advance and stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Cream Roast
What can I substitute for veal bottom round?
Alternatively, you can use veal eye of round, veal knuckle, or pork loin.
