Spanish Roast Veal. Recipe

Spanish Roast Veal Recipe

History of Spanish Roast Veal:
Roast veal is a traditional dish that has been enjoyed for centuries in many different cultures. The Spanish have their own unique way of preparing and seasoning roast veal, giving it a distinct flavor that sets it apart from other variations. The dish combines the tenderness of veal with the rich and bold flavors of Spanish herbs and spices, resulting in a truly delectable roast.

Fun Facts about Spanish Roast Veal:
1. Veal is the meat of young calves, usually around 3 to 4 months old. It is known for its tender texture and delicate flavor, making it an excellent choice for roasting dishes.
2. Spain is famous for its culinary heritage, which includes a wide variety of meat dishes. Roast veal is a classic Spanish dish that showcases the country's love for flavorful and hearty meals.
3. Spanish cuisine often incorporates the use of paprika, saffron, and garlic, which add depth and complexity to the flavors of the roast veal.
4. The Spanish have mastered the art of slow cooking meats, ensuring they are tender and full of flavor. This technique is often used in preparing roast veal, resulting in a succulent and juicy dish.

Now, let's dive into the recipe for Spanish Roast Veal:

Ingredients:
- 1 kg veal roast
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lemon
- 1 cup chicken or vegetable broth

Instructions:

1. Preheat the oven to 180°C (350°F).

2. In a small bowl, combine the minced garlic, olive oil, paprika, dried oregano, ground cumin, ground coriander, salt, and black pepper. Mix well to create a paste.

3. Place the veal roast on a cutting board and make small incisions all over the surface with a sharp knife. This will help the marinade penetrate the meat.

4. Rub the spice paste generously all over the veal roast, making sure to get it into the incisions as well.

5. Place the marinated veal roast in a roasting pan and pour the lemon juice and broth into the bottom of the pan.

6. Cover the roasting pan with aluminum foil and roast in the preheated oven for about 2 hours, or until the veal is tender and cooked through. Baste the roast with the pan juices every 30 minutes.

7. After 2 hours, remove the aluminum foil and increase the oven temperature to 220°C (425°F). Continue roasting the veal for an additional 15-20 minutes, or until the surface is nicely browned and crispy.

8. Once done, remove the veal roast from the oven and let it rest for 10 minutes before slicing.

9. Slice the roast veal and serve it with the pan juices. It pairs well with roasted potatoes, steamed vegetables, or a fresh salad.

Enjoy the flavorful and tender Spanish Roast Veal!

Similar Recipes:
1. Italian Roast Veal: This variation combines the tenderness of veal with Italian herbs and spices, such as rosemary, thyme, and garlic. The result is a fragrant and succulent roast that is often served with roasted vegetables and a rich tomato sauce.

2. French Roast Veal: The French are known for their exquisite cuisine, and their roast veal is no exception. They often use a combination of herbs like tarragon, parsley, and sage, along with white wine and Dijon mustard, to create a luxurious and flavorful dish.

3. Greek Roast Veal: Greek cuisine is filled with vibrant flavors, and their roast veal is a perfect example. The veal is marinated in a mixture of lemon juice, garlic, olive oil, and herbs like oregano and thyme. It is then slow-roasted until tender and served with a fresh Greek salad or tzatziki sauce.

These variations of roast veal each offer a unique culinary experience, showcasing the different flavors and techniques from various cultures. Whether you choose the Spanish, Italian, French, or Greek version, you are sure to enjoy a mouthwatering and memorable meal.

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