If you are anti-veal. You can stop reading here.
Thank you to those who are still interested.
I stumbled upon some veal meat at the farmer’s market and decided to try it out. I’ve had veal before but never in the form of a roast. Most of the recipes I found on the internet were roughly the same, turn oven on to 350, coat roast with mustard, season with salt and pepper, baste at the 1 hour mark, reduce heat to 325 degrees and cook until done. I feel like they all copied off of each other but left out important parts.
So here’s my recipe that used. I turned out pretty good and if you’ve been reading my other posts, I love making an elevated base of potatoes and veggies to prop my roast up.
2.5 pounds of veal, probably 4 bone.
3 pounds of fingerling potatoes or whatever is available
2 cups beef stock
1 teaspoons salt
1 teaspoon pepper
1 teaspoon sage powder
2 teaspoons thyme
1 teaspoon rosemary
Take all of the dry ingredients and mix them together.
Rub the mixture into the veal roast.
Prepare the oven dish and start with a layer of potatoes.
Add other veggies you find like tomatoes and mushrooms.
Add a top layer of sliced onions.
Add the roast. I do bones sticking up. Most people will do bones down but I find that the meat is too rare near the bone.
Turn your oven to roast at 450 degrees.
Put a temperature probe into the roast.
Place the dish on the middle rack.
Cook for 30 minutes at 450 degrees.
Reduce heat to 350 degrees.
Pull out the roast at 130 degrees and tent it with aluminum foil. The roast will continue to cook and reach 145.
This is veal, don’t go over 145.