Veal roast with robiola sauce, perfect for this season.
The slow-cooked veal roast can be prepared in advance and allowed to cool, in this case, I used veal round, which pairs with this amazing robiola sauce, anchovies, and capers, a delight.
The slow-cooked meat is really delicious, tender, and soft; you will never have dry and tough meat again. The veal roast with this method is really tender. It takes a bit more time to cook, but it’s really worth it, once you’ve tried it, you’ll never leave it. The meat should reach a temperature of about 140-147°F, you need to get a kitchen thermometer, and in the end, you’ll have pink and soft meat inside, and a tasty crust outside, fantastic.
Here are some other roast recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for veal roast with robiola sauce
- 1.3 lbs veal (round)
- 7 oz robiola
- 10 pickled capers
- 3 anchovies in oil (fillets)
- 1 lime
- 3 leaves sage
- 1 sprig rosemary
- to taste extra virgin olive oil
- pinches salt (1)
- to taste pepper
- to taste spices
Tools
- Thermometer thermopro tp02s kitchen thermometer
- Pan moneta 0001850228 etnea
- Baking dish oven dish set
- Cutting board KIMIUP Professional Kitchen Cutting Board Set, 3 Plastic Cutting Boards with Juice Groove, Dishwasher Safe, Non-Slip, BPA Free
- Knife golden bird chef's knife
Steps for veal roast with robiola sauce
Let’s start with the veal round, which needs to be tied. One loop of string lengthwise, and several single loops crosswise, more or less at the same distance. Naturally, you can ask the butcher to do it for you; sometimes I don’t even tie it if it’s well-cut. Season the meat with some spices, pepper, and various herbs
Let’s proceed with cooking. I first did the Maillard cooking, in a hot pan with a little oil, cook the roast for 3 minutes per side until a golden crust forms.
Then transfer it to a baking dish on a bed of fresh herbs (rosemary, sage, 2 cloves of garlic) and season with a mixture prepared with 1/4 cup of white wine, a tablespoon of water, salt, pepper, a little oil, dried herbs, and a teaspoon of soy sauce. Cook in a static oven at 160°F until the meat reaches a temperature of 140-147°F, you will need a kitchen thermometer to occasionally insert into the roast. It will take about a couple of hours, but it’s good to check for perfect cooking
Once cooked, remove the roast from the oven and let it cool, then slice it thinly
Mix the robiola in a bowl with the chopped capers and anchovy fillets, grated lime zest, and pepper. Serve with the meat just like in vitello tonnato
