Easy and Very Tender Veal with Oil
A simple and tasty meat main course that makes a great impression on the table (even on important occasions and holidays such as Christmas, Easter, Valentine’s Day etc).
By the end of cooking, you’ll have very tender meat to slice and a delicious sauce to dress the meat slices (or even pasta).
This veal roast is also very practical because it can be prepared the day before and then served with its delicious hot sauce.
This dish is among my Top recipes for its simplicity and goodness, if you’re looking for tested, delicious, foolproof recipes, check my Blog, among my best dishes in the dedicated Section: “My TOP Recipes“.
If you’re looking for more easy main course recipes, click on my Special: “Easy Main Courses“.
If you’re 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 servings
- 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 with Oil
- 3.3 lbs veal (veal round, in one piece)
- 1.1 cups extra virgin olive oil (of quality)
- 3.4 tbsp 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
- Cutting Board with two incorporated side trays, oven safe
- Knife
Steps for Easy Veal with Oil
Start by vigorously rubbing the piece of meat with plenty of fine salt.
Place the veal round in a high-edged, thick-bottomed pot, preferably cast iron, with a well-sealing lid.
Pour the oil and lemon juice over the meat, still cold.
Cover the pot with a sheet of parchment paper and then place its lid on top. Place the pot for one hour on medium heat, at the lowest flame, then on your smallest burner (still at the lowest flame) for another two hours. During these 3 hours of cooking, never uncover the lid.
After 3 hours of cooking, remove the lid and brown the veal on all sides for a few minutes on high heat. If necessary, at the end of cooking, extend the sauce with two tablespoons of hot broth and reduce everything.
Let the meat cool and try to cut it into thin, even slices, and place the slices on a serving plate, covered with the hot sauce that has formed (or you can serve it separately in a sauceboat) and garnish with lemon slices and parsley (optional).
Notes
This recipe was a craze circulating online around the ’90s on various cooking forums. If I’m not mistaken, I saved it from the Coquinaria forum. The recipe is from Livio Cerini and is super reliable.
Shopping Tips !!!
To perfectly cook this veal with oil, you can use either the Tognana Diamantea nonstick pot, or better yet the high-edged oval casserole by Le Creuset in cast iron, perfect for slow cooking, such as 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 more economical than Le Creuset, the STAUB Oval Cast Iron Casserole is just fine, which you can also find on Amazon at a special price.
FAQ (Questions and Answers)
What is the best cut of meat for veal roast?
The best cuts of veal are the round, the bottom round, or the top round.
What is the best oil for cooking meat?
Extra virgin olive oil, of good quality.
