Roast Veal Recipe
Roast Veal Recipe:
Roast veal is a classic dish made with the shoulder and breast cuts of veal. This mouthwatering recipe has stood the test of time, offering a succulent and tender meat that is perfect for special occasions or a comforting family meal. The history of this recipe dates back centuries, where veal was considered a luxury meat and was commonly enjoyed by aristocrats and nobles.
Fun Fact: Did you know that roast veal was a favorite dish of King Louis XIV of France? He often indulged in this regal delicacy during lavish banquets at the Palace of Versailles.
To prepare the veal for roasting, it is important to select high-quality veal that is fat and white. This ensures that the meat will be tender and flavorful. Here's a step-by-step guide on how to make the perfect roast veal:
Ingredients:
- 3 pounds of veal shoulder or breast
- Salt, to taste
- 1/2 teaspoon ground ginger
- Flour, for dredging
- 1 onion, sliced
- 2 tablespoons goose fat or drippings
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Begin by washing the veal thoroughly under cold water. Pat dry with paper towels to remove any excess moisture.
3. Rub the veal well with salt, making sure to cover all sides of the meat. Sprinkle the ground ginger evenly over the veal.
4. Next, dredge the veal with flour, ensuring that it is well-coated. This will help to create a crispy and flavorful crust.
5. Place the veal in a roasting pan, and arrange the sliced onion on top. Drizzle the goose fat or drippings over the veal and onions, ensuring that they are evenly distributed.
6. Cover the roasting pan tightly with aluminum foil or a lid to trap in the moisture and flavor.
7. Roast the veal in the preheated oven for about 20 minutes per pound. Baste the veal frequently with the pan juices to keep it moist and tender.
8. Veal must be well done, so ensure that the internal temperature reaches 165°F (74°C) for food safety.
9. Once cooked, remove the veal from the oven and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a moist and tender roast.
10. Slice the veal into thin pieces and serve warm. The roast veal can be accompanied by a delicious gravy made from the pan drippings and served with roasted potatoes and steamed vegetables.
Fun Fact: In Italian cuisine, roast veal is known as "Arrosto di Vitello" and is a traditional Sunday lunch dish for many families.
Similar Dishes:
If you enjoy roast veal, you might also like to try other dishes made with this tender meat. Here are a few similar recipes worth exploring:
1. Veal Scallopini: Thinly sliced veal cutlets that are coated in breadcrumbs and cooked until golden brown. It is commonly served with a light lemon-butter sauce and a side of pasta.
2. Osso Buco: This Italian specialty is made from veal shanks braised with vegetables, white wine, and broth. Osso Buco is often served with a gremolata (a mixture of lemon zest, garlic, and parsley) and risotto.
3. Veal Piccata: This dish features thinly sliced veal cutlets pan-fried to perfection, then smothered in a tangy sauce made from white wine, lemon juice, capers, and butter. It is typically served with pasta or steamed vegetables.
Whether you choose to make roast veal or explore other veal dishes, you are sure to delight your taste buds with the tender and delicate flavors that veal has to offer. Enjoy the rich history and tradition behind these classic recipes, and elevate your dining experience with this timeless meat.
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