WHOLE ROASTED BREAST OF VEAL
A whole breast of veal is a succulent, fatty, tender magnificence to enjoy, at any time, but especially so when you have holiday turkey and ham fatigue. It doesn't make immediate sense that I consider the veal - with its fat and cartilage and bone and sinew and silver skin - a light meal, but in my experience, the few bites of sticky tender meat you end up with are so outrageously succulent and hit the spot so hard you don't need more. The long, slow, low overnight cooking is perfect for both the meat and your schedule if you are trying to pull off a real, civilian party - and sit down at it.
Provided by Gabrielle Hamilton
Categories dinner, lunch, roasts, main course
Time 12h30m
Yield Serves 10-20
Number Of Ingredients 10
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.
VEAL RUMP ROAST
This is very tasty and popular at my house. It is similar to something my mother made. We like it on sundays with mashed potatoes.
Provided by conniecooks
Categories Veal
Time 3h25m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Brown roast on medium heat in dutch oven Remove
- Brown mushrooms, remove and set aside.
- Add onion and cook afew minutes till softened.
- Put roast back and add Wine, Soup, thyme, marjoram, bayleaf and salt & pepper.
- Cover and place in oven at 300 2 1/2 - 3 hours.
- Add carrots and reserved mushrooms during last 1/2 hour of cooking.
Nutrition Facts : Calories 277.4, Fat 7.8, SaturatedFat 2.6, Cholesterol 141.5, Sodium 590.3, Carbohydrate 7.6, Fiber 1.7, Sugar 3.3, Protein 39.7
ROAST VEAL WITH ROSEMARY AND POTATOES
Provided by Moira Hodgson
Categories dinner, one pot, roasts, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1387 milligrams, Sugar 2 grams, TransFat 1 gram
ROAST OF VEAL
Provided by Jacques Pepin
Categories dinner, main course
Time 1h15m
Yield Six servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 0 grams, TransFat 0 grams
More about "veal rump roast recipes"
THE BEST RUMP ROAST RECIPE - HOW TO MAKE TENDER OVEN …
From farmhouseharvest.net
BELL PEPPER, LEMON AND SAGE VEAL ROAST | RICARDO
From ricardocuisine.com
VEAL POT ROAST WITH ROOT VEGETABLES (SLOW COOKER)
From simplebites.net
HOW TO COOK BONELESS VEAL ROAST | LIVESTRONG
From livestrong.com
CURTIS STONE | POT ROAST RUMP OF VEAL WITH ROAST …
From curtisstone.com
VEAL RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
VEAL ROAST WITH MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (108)Total Time 2 hrs 25 minsCategory Entree, DinnerCalories 522 per serving
HOW TO COOK VEAL ROAST, MEDITERRANEAN STYLE - LA CUCINA …
From lacucinaitaliana.com
Estimated Reading Time 2 mins
EASY VEAL ROAST - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (1)Category Beef, Pork And LambCuisine American, GermanPublished Jun 30, 2022
VEAL RUMP RECIPE WITH POTATOES, BROAD BEANS AND CELERIAC PUREE ...
From olivemagazine.com
VEAL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROSé VEAL RECIPE WITH SWEETBREADS AND POTATOES
From greatbritishchefs.com
PERFECTLY TENDER OVEN-BAKED RUMP ROAST - SWEET TEA AND SPRINKLES
From sweetteaandsprinkles.com
VEAL POT ROAST SLOW COOKER RECIPE - THE SPRUCE EATS
From thespruceeats.com
JUICY TENDER RUMP ROAST - MAVEN COOKERY
From mavencookery.com
VEAL RECIPES: LEARN HOW TO COOK THE BEST VEAL YOU'VE EVER TASTED …
From ricardocuisine.com
TENDER RUMP ROAST RECIPE - MASHED.COM
From mashed.com
RUMP RECIPES - BBC FOOD
From bbc.co.uk
PIONEER WOMAN RUMP ROAST - TABLE FOR SEVEN - CHEFS & RECIPES
From ourtableforseven.com
You'll also love