Roast veal in the oven 

Since I was a child my memories of family Sundays have been accompanied by roast veal in the oven with potatoes. With our recipe you will easily get an exquisite roast with soft and succulent meat. Try to accompany it with a side dish of fragrant baked potatoes flavored with the juice that will release the roast. It is not a difficult recipe to prepare, you just need to be careful about the cut of the meat and the cooking time. The soft veal roast is a very delicious second course that can be prepared and served certainly both in a dinner with friends and for a holiday or a normal family dinner.

Roast veal in the oven is a classic second course, one of those recipes that you have to learn to cook, an easy recipe to prepare whose yield depends above all on the quality of the raw material. It should be served with seasonal vegetables or, why not, with a delicious side dish of potatoes. An easy recipe for everyone. 

The Sunday dish, the roast veal in the oven, also good the next day maybe for lunch at the office. The recipe requires a bit of technique just to tie the meat at the beginning of the process, you can ask your butcher skipping this step. Also, to prepare the meat broth. This recipe involves a passage in a casserole and then baking. Alternatively, roast veal can also be cooked completely in a pot, in the traditional way.

Roast veal in the oven with potatoes is one of the most classic second courses of traditional Italian cuisine and is prepared mostly on the occasion of a holiday or on a special occasion to celebrate. In this variant, the potatoes are added and they will cook in the oven together with the meat. It will take quite a long time, but it will definitely pay off in the result.

INGREDIENTS

800 g veal 

1 glass of white wine

1 sprig of rosemary

1 clove of garlic

2 sage leaves

1 bay leaf

3 tablespoons extra virgin olive oil

hot meat broth

salt

Pepper

HOW TO PREPARE: ROAST VEAL IN THE OVEN

To prepare the roast veal, tie the meat with kitchen string or, alternatively, have this operation performed by your trusted butcher. Massage the meat evenly with salt and pepper. In a saucepan of the size suitable to contain all the roast, brown the meat in oil and butter over medium heat, turning it on all sides with two wooden spoons so as to avoid piercing it. Deglaze with white wine and let the alcohol evaporate. Add the herbs, a ladle of hot broth and the garlic clove cut in half. Let it flavor and place in a preheated oven at 200 C degrees for about 60-75 minutes, turning the meat often and spraying it often with the cooking liquid. If necessary, add more hot broth. Let the roast veal rest in the oven for 10 minutes before untying it and cutting it into slices. Serve with the filtered cooking liquidation.

Curiosities and tips

The soft veal roast should be served immediately with its well-blended cooking bottom. Freezing is not recommended if you have used ingredients that have already been frozen. Soft veal roast is kept in the refrigerator closed in an airtight container or covered with plastic wrap for up to 2 days. If you like them, you can prepare side dishes to serve with the roast such as peas and carrots in butter or potatoes.