Roast Loin Of Veal With Root Vegetables Recipes

Steps:

• Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Steps:

• Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
• Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
• Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
• Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

Steps:

• Place roast on rack of a roasting pan; insert meat thermometer. Combine oil, lemon juice, mustard, nutmeg, and garlic, brush over roast, reserving remaining mixture. Bake at 325F for 2 hours.
• Remove from oven and remove veal from roasting pan, remove rack, drain fat, and place veal directly in pan. Place vegetables around veal. Pour remaining oil mixture and chicken broth over veal. Bake an additional 30 minutes or until thermometer measures 170°F.
• Arrange meat on aplatter, and spoon vegetables around meat. Serve with pan drippings.

Steps:

• Preheat the oven to 450 degrees F.
• Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
• Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
• Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
• While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.

Steps:

• Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
• Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.

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).

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.

Steps:

• Mix 2 tablespoons garlic, 2 tablespoons rosemary, 1 tablespoon thyme and lemon peel in bowl. Rub over veal. Sprinkle with salt and pepper. Cover; chill overnight.
• Preheat oven to 350°F. Heat oil in heavy 8 1/2- to 10-quart pot over medium-high heat. Add veal; brown on all sides, about 8 minutes. Using tongs, transfer veal to roasting pan. Add ribs and ham hocks to pot; brown on all sides, about 8 minutes. Using tongs, transfer to same pan. Add sausage to pot; sauté until brown, about 3 minutes. Using slotted spoon, transfer to same pan. Add onions and 1 tablespoon garlic to pot. Sauté over low heat 5 minutes. Add carrots, broth, wine, bay leaves, caraway, 1 tablespoon rosemary and 1 tablespoon thyme. Bring to boil. Return meats to pot. Cover; bake until veal is tender, about 2 hours.
• Using slotted spoon, transfer meats and vegetables to large platter. Cut off string from veal. Slice veal; place on platter. Tent with foil. Boil juices in pot until slightly thickened, about 15 minutes. Spoon some juices over meat and vegetables. Serve, passing remaining juices separately.

Steps:

• In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker., In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours., Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.