Lean veal roast with potatoes.
This is the classic main dish I prepare during Christmas dinners, a dish that must be on the table after having fish on Christmas Eve.
It’s easy to prepare, and you can cook it beforehand, then reheat it when you’re ready to serve.
I preferred beef to pork because during these days we tend to overdo it with calories, and using pork would have been a bit too much.
The side dish is known to appeal to both adults and children, but you can also add some other vegetables.
thought for you:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Slow Cook, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 782.81 (Kcal)
- Carbohydrates 30.04 (g) of which sugars 4.41 (g)
- Proteins 48.90 (g)
- Fat 50.16 (g) of which saturated 20.69 (g)of which unsaturated 22.94 (g)
- Fibers 3.19 (g)
- Sodium 735.39 (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 Lean Veal Roast with Potatoes
- 4 lbs veal (muscle)
- 2.64 lbs potatoes
- 1 cup white wine
- 7 oz smoked bacon
- to taste juniper berries
- 1 sprig rosemary
- to taste sage
- to taste salt
- to taste extra virgin olive oil
- 2 tbsps honey
- 3.5 oz butter
- to taste pepper
- to taste roast spices
Lean Veal Roast with Potatoes
Tools Lean Veal Roast with Potatoes
- Kitchen Twine
- Food Processor
- Pan
- Baking Dish large
Preparation of Lean Veal Roast with Potatoes
About 20 minutes before, you need to take the meat, bacon, and butter out of the fridge.
After the time has passed, preheat the static oven to 374 °F.
Let’s start the preparation.
In the food processor, chop 1.4 oz of butter, 3 tablespoons of extra virgin olive oil, 2 tablespoons of honey, and 4 sage leaves, a few sprigs of rosemary, 1 clove of garlic.
With the mixture, brush the meat, collecting what drips into a plate because we will use it later.
Massage it for a few minutes so all the flavors are incorporated.
Meanwhile, on baking paper, spread the bacon strips, place the meat on top, and wrap it.
Then tie it with the string.
In a saucepan, put the remaining butter, 2 tablespoons of extra virgin olive oil, and a few juniper berries and what you have left from the brushing.
Once the butter has melted, place and brown the meat for 5 minutes on each side.
Deglaze with wine and let it evaporate.
Then, transfer the meat to a baking dish along with the seasoned potatoes, and flavor them with additional salt and pepper.
Put it in the oven for about 1 hour, turning every 15 minutes.
When the roast cools down, remove the string and slice it thinly.
Serve hot drizzling with the cooking sauce.
Here is your Lean Veal Roast with Potatoes ready
Storage.
Lean Veal Roast with Potatoes, once cooked, it’s advisable to slice it, and you can store it in the fridge for up to 3 days, and in the freezer for up to 3 months
Lean Veal Roast with Potatoes
