Best Roast Of Veal Recipes

ROAST OF VEAL

Steps:

• Sprinkle the roast with the salt and pepper.
• Melt the butter in a heavy ovenproof saucepan or skillet. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.
• Place in a preheated 425-degree oven. After 30 minutes, add the water and cook for 10 additional minutes. By then, the juices will have melted and a natural sauce formed.
• Let the roast stand for approximately 15 minutes to allow the meat to relax.
• At serving time, slice the roast and arrange a few slices on each of six plates. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.

WHOLE ROASTED BREAST OF VEAL

Steps:

• Vaguely trim breast - just the fat globs on the rib cage and any especially skanky skin, if it even exists. If the blue U.S.D.A. ink stamp on the flesh offends you, remove it.
• Place breast in a deep roasting pan large enough to accommodate it, and season meat thoroughly and assertively with salt, all over, turning the breast ribs-side up as well, seasoning with salt all over. Do the same thing, less assertively by half, with ground black pepper. Set breast back in pan ribs-side down, and season the flesh side extremely conservatively with both ground juniper and ground allspice. A light hand here, please. Strip a few pinches of fresh thyme leaves from their stems, and scatter over the veal. Drizzle generously with the oil, allowing some to pool in roasting pan.
• Let the veal sit at room temperature to shake the chill from the refrigerator while you prepare the potatoes.
• Peel and cut into wedges 4 Yukon Gold potatoes, and scatter around in pan. Peel and halve the onion, and slice into 1/3-inch-thick half-moons. Scatter onion around in pan on top of potatoes. Keep potato and onion under the meat, not on top of it, so that breast can fully brown and get a crisp skin.
• Fill roasting pan 2 inches deep with water and white wine, in equal parts. Set in 275-degree oven, and let roast for up to 12 hours, depending on weight. Remove when it is deeply golden brown and soft and tender. You don't want it falling off the bone, but you should be able to see how loose and relaxed it has become in the layers. You may need to tent the pan with foil for the first or the last 45 minutes of roasting to give it a little braise time for the deepest interior, recalcitrant parts. Conversely, you may want to turn up the oven and give it a 30-minute finish in a hot oven to get better color.
• Pick out vertebrae. Slice off ribs. Then portion as you wish, using a sharp knife big enough for the job. Include the potatoes and onions and the liquid from the pan when you serve.

ROAST LOIN OF VEAL WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 350 degrees. Place the carrots, parsnips and leeks in a roasting pan and toss with 1 teaspoon of salt and pepper. Place the veal over the vegetables. Season the meat with 1 teaspoon of salt, pepper and 2 teaspoons of thyme and set aside, so the meat can come to room temperature while you assemble the gratin (see recipe below).
• Place the roast in the oven and cook until barely pink in the center, about 1 hour.
• Carefully remove the veal and the vegetables from the pan and tent with foil to keep warm. For the veal sauce, place the pan over medium-high heat and pour in the sherry and broth. Cook, scraping the bottom of the pan with a wooden spoon, until liquid is reduced to 1/2 cup, about 5 minutes. Add the butter and whisk until just combined. Remove from the heat and season with salt and pepper to taste.
• Cut the veal across into 1/2-inch thick slices. Divide the vegetables among 4 plates. Top with 2 slices of veal each and the sauce. Garnish with the remaining thyme. Serve immediately with the potato gratin (below).

ROAST LOIN OF HERB VEAL

Steps:

• Preheat the oven to 400 degrees.
• Split the loin of veal lengthwise without cutting it all the way through (butterfly cut). Spread the inside of the veal with the soft butter. Mix the salt and pepper and sprinkle half of it over the butter.
• Combine basil, parsley and sauteed shallots on a plate and roll the tenderloin in it until it is well coated with the herbs. Place tenderloin on the center of the loin of veal and sprinkle the remaining herbs evenly over the top.
• Wrap the loin around the tenderloin. Tie the roast with kitchen string and place in roasting pan. Sprinkle with remaining salt and pepper. Brush with the olive oil and roast for 15 minutes. Reduce oven temperature to 350 degrees.
• Combine onions, carrots, celery and garlic, and place around veal roast. Roast veal and vegetables for an additional 25 minutes.
• While veal is roasting, drain the morels, saving the water in which they were soaked. Wash them well and set aside.
• Remove veal from pan, add white wine and heat on the stove for five minutes, stirring constantly.
• Pour the liquid and vegetables into a saucepan with the veal stock and the reserved liquid from the morels. Cook over high heat until reduced to about two cups, about 15 to 20 minutes.
• Strain sauce through a fine sieve and set aside.
• In a saucepan, melt the ounce of cold butter and lightly saute the two chopped shallots. Add the morels and heavy cream, cooking until thickened. Add the reserved sauce base slowly, stirring to keep the mixture smooth. Serve immediately.

ROASTED LOIN OF VEAL WITH GARLIC, SHALLOTS, AND MUSTARD GRAVY

Steps:

• Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the fatback. Arrange the veal, the garlic, and the shallot in a roasting pan just large enough to hold them, add the wine, and roast the veal in the middle of a preheated 325°F. oven, basting every 15 minutes, for 1 hour. Discard the fatback and roast the veal for 15 to 20 minutes more, or until it registers 150°F. on a meat thermometer. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.
• While the veal is standing, skim the fat from the pan juices, add the water, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. Cut the veal into 1/2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Nap the veal with some of the gravy, sprinkle it with the remaining 1 teaspoon chopped tarragon, and garnish the platter with the tarragon strips. Serve the remaining gravy separately.

ROAST VEAL WITH ROSEMARY AND POTATOES

Steps:

• Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.
• Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.
• Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.
• Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.

ROAST STUFFED BREAST OF VEAL

Steps:

• Put the bread cubes in a small bowl and pour the milk over them; toss together, and let the bread soak up the milk, tossing the cubes every few minutes so they moisten evenly.
• Meanwhile, put the mortadella, onion, carrot, and celery pieces in the food processor, fitted with the steel blade, and chop them together into fine bits, processing continuously for about 1/2 minute; scrape down the sides of the bowl, and process briefly until everything is a pastelike mix.
• Pour the olive oil into a 10- or 12-inch skillet, and set over medium-high heat; scrape in the chopped stuffing and spread it in the pan. As it starts to sizzle, lower the heat considerably, stir, and sauté gently for 3 or 4 minutes to bring out the flavors-don't let the stuffing get crusty or colored.
• Squeeze the bread cubes firmly by handfuls to get out excess milk, and scatter them over the stuffing. Still cooking over low heat, break up the bread clumps with a spoon or spatula, and stir to incorporate completely. Mix in the chopped prunes, and cook them with the stuffing for a minute or so. Take the pan off the heat and scrape the stuffing into a bowl.
• Let the stuffing cool, then stir in the pine nuts, grated cheese, parsley, salt, pepper, and the beaten egg, mixing thoroughly.
• At this time, set a rack in the middle of the oven and preheat it to 400°.
• As I explain in the box (page 359), and as you can see in the photos, your stuffing method will vary with the size and cut of veal breast (and your own preferences). Follow these general steps to prepare the breast: Rinse and dry it thoroughly. Check the breast for pockets of fat and remove. There is often a clump of fat on the bony side, where you will see a flap of meat partially covering the ribs. Lift this flap, and cut away the fat hidden inside. Do not remove the skin on the bottom-either from the ribs or the meat flap-as it helps hold the breast together.
• This flap of meat, under the ribs, is the one I use to wrap around the stuffed breast in the photos. Cut it off, shave off the silver skin from both sides, then pound it with a meat hammer or tenderizer until it is paper-thin, like carpaccio. And there's your wrapper!
• To stuff: Follow the method shown in the photos, first cutting a pocket in the meaty layers on top of the ribs, then filling it with your stuffing. Enclose the breast and exposed stuffing with the pounded veal flap (or use bacon strips or prosciutto slices), and tie securely with kitchen twine.
• If you have a whole veal-breast tip cut, you need only slice open the pocket on the wide side down to the tip and push the stuffing in toward the closed tip. Then tie the roast closed.
• Put the tied breast in the roasting pan and sprinkle the salt all over, patting the crystals into the meat. Pour on the olive oil and rub it all over. Set the breast, rib side down, in the center of the pan.
• Put all the chopped vegetables, the prunes, and the seasonings (except the salt) in a big bowl, and toss with the 3 tablespoons of olive oil. If your broth is unsalted, add 1 teaspoon salt to the vegetables-use less salt or no salt if your broth is salted already. Scatter the vegetables and seasonings around the veal in the pan. Pour in the white wine and 2 cups or more broth or water, so the cooking liquid is about 1/2 inch deep in the pan.
• Cover the pan with one or more long sheets of aluminum foil, arching the foil if necessary to keep it from touching the meat and vegetables. Crimp the foil around the rim of the pan, and press it tightly against the sides all around, sealing the veal and vegetables in a tent.
• Set the pan in the oven and roast for an hour, then bring the roasting pan up front and carefully remove the foil. The veal should be lightly browned and the juices bubbling. Baste with the juices, turn the vegetables over, and push the pan back into the oven.
• Roast for another hour or so, uncovered, basting every 20 minutes and rotating the pan back to front for even cooking. The top of the veal breast should be brown and crusty, the vegetables lightly browned as well, and the liquid considerably reduced. Remove from the oven.
• Lift out the veal breast with a large spatula, or by holding it with towels, and rest it on a platter while you start the sauce.
• With a potato masher, crush the cooked vegetables in the juices, breaking them up into little bits. Set the sieve over the saucepan, and pour everything from the pan through it, pressing the solids against the sieve with a big spoon to release their liquid, then discard the remains. Let the juices rest, and when the fat rises to the top, skim it off. (Putting the pan in a bowl of ice water will help the fat to congeal, if you are in a hurry.) Set the saucepan over high heat, bring the juices to a boil, and reduce them, uncovered, until they've thickened to a syrupy sauce.
• Meanwhile, return the veal to the roasting pan and pour any accumulated juices into the saucepan. Baste the veal one more time with hot juices, and put it back in the oven to roast for 30 minutes more, until it is dark and crusty on top and the sides are browned as well.
• To make sure the stuffing is cooked too, insert an instant-read thermometer into the stuffing layer. At 160°, it is ready.
• Remove the veal from the oven, and let it rest for 10 minutes.
• Cut away the kitchen twine. Remove the ribs, loosening them with a knife, and pulling them out one at a time while holding the roast steady.
• Slice crosswise into thick slices with a sharp, serrated knife. Lay the slices on a warm platter, showing off the stuffing layer, and moisten with the sauce. Pass more sauce at the table.
• *Cut them in small pieces, as listed, for sauce. To serve roast vegetables, cut them as described on page 344.
• This stuffing is excellent for turkey and chicken.
• The meat business has changed in my lifetime. Most retail butchers don't get meat in large quarters and "primal" cuts that they skillfully divide any way we ask. Supermarket meat departments, I've found, only get pre-cut sections of the most popular meats, which require minimal cutting before they go out in the case.
• Unfortunately, the ideal veal breast for this recipe is not an item much in demand. It may take dedicated searching to find a butcher in your area who can fabricate the perfect piece: a 5-pound bone-in breast cut, from the tip. That's the very end of the breast, farthest from the front leg, and it has two advantages: lots of cartilage, which adds flavor and richness, and a naturally closed pocket at the tip, which makes stuffing easy.
• On the day we tested this recipe and took these photos, I couldn't get a breast tip anywhere. The piece shown here (which came from a Manhattan supermarket) is only 3 1/2 pounds and cut from the middle, not the closed end of the breast. As you can see, the pocket that I cut for the stuffing is open on both ends.
• I wondered, though, how would I keep the stuffing in? My first idea was to wrap bacon or prosciutto slices around the openings and tie them in place. But we didn't have any in the kitchen that day-and there was no time for shopping. So I did something quite acceptable in cooking-I improvised. I took a flap of veal meat that is hidden under the ribs, next to the cutting board in the photos. I trimmed and pounded it and made a sheet that covered the holes neatly. Tied in place, the patch worked fine. No stuffing was lost, and we enjoyed our roast and delicious sauce for lunch and supper too.
• One of the important-and challenging-lessons in cooking is that we cooks learn to make do with what we have.

STUFFED AND ROASTED BONE-IN VEAL BREAST

Steps:

• Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature.
• In a skillet melt butter over medium-high heat. Add onion and celery and saute until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed.
• Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes.
• Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion.

ROAST VEAL WITH MORELS

Steps:

• Preheat the oven to 350 degrees. Brown the roast slowly in a Dutch oven in the butter. Add the chicken stock. Remove from the heat. Lay a piece of waxed paper directly on top of the meat and then cover the pot. Bake in the oven for two-and-a-half hours, or until the meat is tender.
• If the morels are very gritty, rinse them quickly under running water and dry with paper towels. Slice them and place them in a saute pan. Pour in the cream and simmer for 20 minutes, or until the cream has been absorbed by the mushrooms. Season to taste with salt, pepper and nutmeg.
• Remove roast from pan. Place on serving dish. Add one-half to one cup of the pan juices to the mushrooms, heat and serve with the roast.

STUFFED BREAST OF VEAL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.