The veal roulade is an easy-to-make main dish, suitable for large Sunday or holiday meals such as Christmas or Easter. It is enjoyed by both adults and children because it is very tender and flavorful.
For a good roulade, you can choose your preferred cut between top round, blade, shoulder clod, neck, or breast. You can fill it according to your taste, I had it filled by the butcher with just mortadella.
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
VEAL ROULADE
- 3.3 lbs Veal roulade
- 1 onion
- 1 stalk celery
- 2 carrots
- to taste spices
- 1 cup dry white wine
- 2 cups vegetable broth (Or water)
- to taste extra virgin olive oil
- to taste salt
- to taste all-purpose flour
Steps
VEAL ROULADE
To start, dry the meat well, which should be at room temperature, with kitchen paper.
Rub it with salt and spices, massaging the entire surface well with your hands.
Flour it and brown it well on all sides in a pan with a little oil.
Meanwhile, peel the onion, celery, and carrots, chop everything finely with a knife, and sauté for a few minutes in a saucepan with a little oil.
Add the meat, deglaze with white wine at room temperature, otherwise, the pan’s temperature drops too much, and you are left with an unbearable acidic taste.
As soon as the alcohol has evaporated completely, add the broth or hot water, cover with the lid, and let it cook over medium/low heat for an hour (cooking time also depends on the weight of your piece of meat).
Once cooked, wrap the veal roast in a sheet of aluminum foil and let it cool. If you manage to prepare it the day before, that would be better. Then remove the aluminum, the net, and cut the meat into slices about 0.6 inches thick with a knife.
Heat the roast’s cooking sauce over low heat. If it’s too liquid, thicken it over low heat. Transfer the slices of roast to a serving plate and pour over the sauce with a ladle. Enjoy your meal!
