Veal Roast with Milk, a simple and tasty main course perfect for holidays, prepared quickly with tender and flavorful meat.
The Veal Roast with Milk is the perfect main dish when you want to impress without stress.
I prepared this recipe for Christmas and New Year’s: few ingredients, economical, tender, and flavorful.
The roast cooks slowly in milk and herbs, becoming very tender. The meat remains juicy and fragrant, without drying out. Perfect even for those who are not experienced in the kitchen.
You can serve it hot with simple sides like roasted potatoes, sautéed vegetables, or mashed potatoes. Veal roast with milk is loved by everyone: children, adults, and demanding guests.
It’s a clever recipe because you can prepare it in advance and just heat it before serving. The meat retains all its tenderness, the milk forms a natural creamy sauce that makes you lick the plate.
Join me in the kitchen today; we have veal roast with milk.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
- 1.3 lbs veal topside (veal)
- 2 cups milk
- 1 white onion (small)
- 1 carrot
- 1 stick celery
- 1 tbsp butter
- 1 sprig rosemary
- 1 leaf bay
Steps
Brown the roast in butter and oil until golden.
Add coarsely chopped onion, carrot, and celery, and season.
Pour the milk, add the herbs, bring to a gentle simmer, and cook over low heat covered for 75 minutes, turning occasionally.
Remove the roast, let it rest. Blend or mash the cooking base to obtain the sauce. Adjust with salt and pepper.
Slice the roast thinly and serve with the hot sauce.
Bon appétit
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Veal Roast with Milk
Tip for a perfect milk roast
Room temperature milk
Always pour it at room temperature, never cold from the fridge. Avoid thermal shocks that can cause the sauce to separate.
Keep the heat very low
Maintain low heat throughout cooking. The milk should not boil hard, just a slight simmer.
Turn gently
Move the meat only occasionally, gently. This way it won’t break or lose its juices.
Final rest
After cooking, let the roast rest for 5–10 minutes wrapped in aluminum foil. This helps keep the meat juicy.
Creamy sauce
Blend the cooking base with an immersion blender, adding nothing but a pinch of salt and pepper. The natural emulsion of milk + meat fats will create a smooth cream.
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FAQ Veal Roast with Milk
Can I use another type of meat?
Yes, but veal remains the best for tenderness and delicate flavor.
Can I prepare the veal roast the day before?
Absolutely, in fact, the flavors intensify.
Can the milk be replaced?
You can use half milk and half broth, but the milk gives a unique creaminess.
What side dish pairs best?
Roasted potatoes, mashed potatoes, or steamed vegetables.
Is it suitable for an elegant dinner?
Yes, it is scenic and tasty, perfect for Christmas and New Year’s.
