The veal roast is a great classic of Italian cuisine, perfect for special occasions and family lunches. This dish, which combines tradition and flavor, is appreciated for its tenderness and its enveloping aroma. Preparing a veal roast requires a bit of patience and attention, but the final result more than rewards the effort. The meat is first flavored in a sauté of carrots, celery, onion and aromatic herbs, then deglazed with good white wine and finally slowly cooked with water or broth to cover.
I find this preparation particularly practical and I often make it when I have guests for lunch. In fact, it can be prepared in advance (I do it the evening before) and finished at the last moment without sacrificing time for socializing.
The most classic side dishes are potato-based such as mashed potatoes or roast potatoes like the smashed potatoes, but it also pairs very well with any seasonal vegetable or a simple fresh salad.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 1 Hour 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs veal
- 3 carrots
- 2 onions (medium)
- 1 stalk celery
- to taste extra virgin olive oil
- 1 leaf bay leaf
- 1 sprig rosemary (or powdered rosemary)
- 1/2 glass white wine (about 4 fl oz (125 ml))
- as needed water (vegetable broth)
- to taste salt
Tools
- 1 Vegetable peeler
- 1 Knife
- 1 High-sided saucepan
- 1 Immersion blender
Steps
Preparing the veal roast in a pot is very simple; it will only require a bit of attention during browning and some time to check the cooking, which is fairly long.
First, heat a generous amount of extra virgin olive oil in the pot and brown the meat on all sides until a nice crust forms.
Then add the aromatic vegetables, previously washed, peeled (carrots and celery) and cut into chunks. Also add the bay leaf and rosemary (I use powdered rosemary).
Sauté everything for a few more minutes, then deglaze with the wine.
When the wine’s alcoholic component has evaporated, add water (or broth) until it covers two-thirds of the meat, season with salt (not too much to avoid excessive concentration when the liquid reduces), cover with a lid and let cook over medium-low heat for an hour and a half. Check occasionally, turning the meat in the cooking liquid.
When the liquid has reduced and you can pierce the meat with a meat fork, turn off the heat and remove the meat from the pot.
Transfer the meat to a plate, remove the netting that surrounds it, cover with aluminum foil and let it cool completely before slicing. When cold you’ll be able to get thinner slices and avoid the meat falling apart.
At this point remove the bay leaf and the rosemary from the cooking base (if you used a sprig), transfer everything into a jug and blend with an immersion blender until you obtain a smooth sauce.
When serving, reheat the slices of meat and bring them to the table covered with their sauce 😉
Storage
The veal roast can be stored in the refrigerator for 2-3 days in an airtight container. It can also be frozen for up to 2 months, even better if sliced and placed in freezer bags.
FAQ (Questions and Answers)
What is the best cut of veal for roast?
The most suitable cuts are knuckle (noce), rump (magatello), eye round (girello) or top round (reale). They are compact pieces that remain tender during cooking and slice well.
Should I tie the roast before cooking?
Yes, it is recommended. Tying the meat with kitchen twine helps maintain a uniform shape and allows for more even cooking.
What is the purpose of browning the meat before cooking?
Browning creates an external crust that seals in the juices and gives more flavor to the roast thanks to the Maillard reaction.
Can I prepare the roast in advance?
Yes. In fact, it is often even better the next day because the flavors meld together. Just store it in the refrigerator with its sauce and reheat gently.
How do I prevent the roast from becoming dry?
