The Veal Brisket Tip is an economical, lesser-known cut usually used for boiling or stewing, but when roasted it is excellent. When buying, it’s important not to have its fat removed and to check that the piece is fresh. It needs long cooking but, while it cooks, it doesn’t require many adjustments — just turn the Roast Veal Brisket Tip occasionally.
Other recipes
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 3 Hours
- Portions: 4
- Cooking methods: Stovetop, Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,014.10 (Kcal)
- Carbohydrates 3.62 (g) of which sugars 1.61 (g)
- Proteins 47.13 (g)
- Fat 86.99 (g) of which saturated 30.06 (g)of which unsaturated 50.22 (g)
- Fibers 0.31 (g)
- Sodium 1,148.08 (mg)
Indicative values for a portion of 300 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
- 2.2 lb veal (brisket tip)
- 7 oz lard (sliced)
- 1 carrot
- 1 onion
- 1 stalk celery
- 2 sprigs rosemary
- 6 leaves sage
- 1 clove garlic
- 2 leaves bay leaves
- 1/3 cup dry white wine
- 1/2 tsp fine salt
- 1 1/3 tbsp extra virgin olive oil
- 3 1/3 cups vegetable broth (salted)
Tools
- Pot in.11
- Cutting Board
- Kitchen Twine
- Electric Knife
Steps
Prepare a good broth in advance and keep it hot. Place the piece of veal opened on the cutting board and spread over it a chopped mix of rosemary, sage, 1/2 clove of garlic and salt. Cover with half of the lard slices and roll it up. Wrap it all around with the remaining lard and tie it well with kitchen twine. Chop carrot, celery, onion, 1/2 clove of garlic, and bay leaf and sauté them in oil in a pan that can hold the piece of meat. As soon as the vegetables start to brown, add the roast and brown it well on all sides, 10 minutes for each side. Wet with white wine (do not pour it over the meat), let it evaporate and cover the roast up to 2/3 with the salted broth.
Let it cook over low heat for 3 hours, turning it every half hour. In the last 10 minutes raise the heat so it browns nicely and the jus reduces. Remove it from the pan and let it cool on a cutting board before removing the twine. Slice it slightly thicker, arrange on a serving platter moistened with its sauce and serve with roasted potatoes.
