Easy and Extremely Tender Veal in Oil
A simple and tasty main course that looks impressive on the table (even for important occasions and holidays like Christmas, Easter, Valentine’s Day etc).
At the end of cooking, you’ll have extremely tender meat to slice and a delicious sauce to dress the meat slices (or even pasta).
It can also be prepared the day before and served with the hot sauce.
This dish is among my Top recipes for its simplicity and goodness. If you’re looking for tried-and-true, delicious recipes that are flop-proof, check my Blog, among my best dishes, in the dedicated Section: “My TOP Recipes” .
If you are looking for other easy main course recipes, click on my Special: “Easy Main Courses“.
If you are looking for easy recipes (sweet or savory) click on my Special: “Easy and Quick Recipes“.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 10 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 210.21 (Kcal)
- Carbohydrates 0.16 (g) of which sugars 0.13 (g)
- Proteins 0.13 (g)
- Fat 24.39 (g) of which saturated 3.48 (g)of which unsaturated 0.01 (g)
- Fibers 0.01 (g)
- Sodium 232.91 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Easy Veal in Oil
- 3.3 lbs veal (round of veal, in one piece)
- 1.1 cups extra virgin olive oil (high quality)
- 3.4 tbsps lemon juice
- to taste fine salt
- to taste parsley (for garnish, optional)
- slices lemon (sliced for garnish, optional)
- bouillon cube (optional)
Tools
- Cast Iron Pot Le Creuset
- Parchment Paper
- Knife
Steps for Easy Veal in Oil
Start by vigorously rubbing the piece of meat with plenty of fine salt.
Place the round of veal in a high-sided, heavy-bottomed pot, preferably cast iron, equipped with a well-sealing lid.
Pour the oil and lemon juice over the meat, while it’s cold.
Cover the pot with a sheet of parchment paper and then place its lid on top. Put the pot on the stove for an hour over medium heat, then on your smallest burner (still on low flame) for another two hours; do not uncover during these 3 hours of cooking.
After 3 hours of cooking, remove the lid and brown the veal on all sides for a few minutes over high heat. If necessary, at the end of cooking, extend the sauce with two tablespoons of boiling broth and let it reduce.
Let the meat cool and try to slice it into regular thin slices. Arrange the sliced meat on a serving dish, covered with the hot sauce that formed (or you can serve it separately in a sauceboat) and garnish with lemon slices and parsley (optional).
Notes
This recipe was a hit around the ’90s circulating online, in various cooking forums. If I’m not mistaken, I saved it from the Coquinaria forum. The recipe is by Livio Cerini and is thoroughly tested.
Shopping Tips!!!
To perfectly cook this veal in oil, you can use: either the Tognana Diamantea non-stick casserole, or even better the high-sided oval casserole by Le Creuset, perfect for slow cooking like ragù, genovese, delicious and super tender roasts. It distributes heat evenly and retains it for a long time, ensuring excellent results. You can find both on Amazon at a special price.
If you’re looking for something cheaper than Le Creuset, the STAUB Oval Casserole, Cast Iron, also available on Amazon at a special price, will work just fine.
FAQ (Questions and Answers)
What is the best cut of meat for veal roast?
The best veal cuts are round, bottom round, or rump.
What is the best oil for cooking meat?
Extra virgin olive oil, of good quality.
