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There preparation of veal roast is netvery different from that of beef. In fact, while the latter is cooked in the blood, the calf must cook to perfection and more uniform heat. Therefore, a constant temperature is preferred from the beginning, with a brief "soaring" towards the end so that the meat can acquire the classic browning. The methods for roasting are: on the spit (thanks to the continuous rotation, the calf immediately buys a crust that holds all the juices inside), in the oven at a constant temperature of 200 ° C and on the stove. In the latter case an initial searing at medium-high heat is provided and then cooking at more moderate and constant heat. Furthermore, veal is often turned and just as often dipped in broth or wine.
The best roasts are obtained with the following cuts: the under-dish, the walnut, the rump, the carré and the rolled shoulder. THE times they depend on the size of the piece of meat, but approximately 1 hour and 15 minutes can be calculated for each kilogram. However, the meat will not suffer any damage if it cooks a little longer. Although veal is slaughtered throughout the year, its best time is between May and September. To have a softer roast you can also garnish it with lard or bacon.
Step by Step
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How to prepare veal roast
1) Choose the part of the shoulder of the calf, also called walker, and have it tied by the butcher with food string or tie it yourself. Insert a sprig of meat between the string and the meat rosemary and some leaves of sage.
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2) Prepare a saucepan that is right to contain the customized roast and melt 40 gr of inside butter with 3 tablespoons of extra virgin olive oil and, as soon as the sauce is hot, add the meat. Brown the roast over medium heat by turning it on all sides with 2 wooden spoons or 2 scoops so as not to prick it. Wet it with 1/2 glass of White wine, and let it evaporate over a lively flame.
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3) Transfer the roast from the casserole to a pan and put everything in a preheated oven at 200 ° C. Cook the meat for about 75 minutes, turning it from time to time and often wetting it with his cooking background alternating with a few tablespoons of broth hot to a few tablespoons of White wine dry. Salt and pepper only at the end of cooking even if many prefer to salt the meat at the beginning is wrong.
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4) Once cooked, remove theroast veal from the oven, drain it and remove the binding. Let the meat rest in an aluminum foil and prepare the sauce in the meantime. With a spoon remove the fat from the cooking bottom (the lightest part), and then place it on the stove. Degrade it with 1/2 glass of White wine, add 1 nut of butter processed with 1 teaspoon of flour and, over low heat, boil the sauce for 2-3 minutes (the time to cook the flour that would otherwise give the sauce a bitter taste).
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5) Cut the meat of thebaked veal roast Sliced with a sharp knife, place the slices on the serving dish and pour a portion of the sauce. The remaining one, pour it into a sauce boat that you will leave available to guests.
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