Roast veal in the oven: the simple recipe to make it tender and juicy

I’roast veal in the oven is a great traditional classic, a second of meat usually prepared for lunch on Sundays and holidays, often accompanied by a side dish of baked potatoes or vegetables. Veal has a tender, low-fat meat that requires prolonged cooking, but will be very soft and juicy.

Its preparation is not complicated: the meat is browned in a skillet over medium-high heat, in order to seal the juices and create an external crust, it is placed in the oven for the final cooking and, finally, it is left to cool. before slicing and serving. As for the roast pork in the oven and the roast beef, in fact, it will be the double cooking, first over high heat in the pot and then in the oven at 180°C, which will make the meat particularly tender.

To make a perfect roast veal, all you have to do is follow a few simple steps suggestion. First of all, pay attention to the choice of meat and always opt for cuts such as nutty, round and round. Then, tie it well to keep the juices during cooking: to skip this step and speed up the preparation, you can ask your trusted butcher.

Another suggestion is to gently handle the meat by turning it with wooden spoons or special tongs: the important thing is don’t push or pierce the meat as it will become stringy. Finally, it is essential to let the roast cool well after cooking, in order to facilitate its cutting.

To monitor meat cooking, you can use a kitchen thermometer: stick it in the center of the roast, if it indicates 60°C the meat is “pink”, so not cooked enough; if it indicates 68°C, on the other hand, it is in focus; finally, if it reaches 75°C, it is well cooked.

Discover how to prepare roast veal in the oven and serve it for lunches with family or friends; it is also excellent to bring to the table to enrich the Christmas menu or Easter lunch.

If you liked this recipe, try your hand at preparing the braised veal roast, the stuffed veal roast and the bread crust variant.

How to prepare roast veal in the oven

To prepare the roast veal, start by tying the meat 1. First, tie a knot in the center with the twine, wrapping the cut of meat lengthwise. Then put it in a cage horizontally with other nodes, which you will form at a distance of 1 cm from each other. If you want to avoid this step and speed up the preparation, you can ask your trusted butcher.

Then season the meat with salt and pepper. 2.

In a large skillet, pour a drizzle of oil and brown a clove of garlic 3.

Arrange the meat and cook over medium-high heat 4: during this phase, the flame must be lively, in order to promote the Maillard reaction and create a crispy crust, useful for sealing in the juices of the meat and preventing it from shrinking during cooking.

Brown the meat on all sides. To turn, use two coated spoons or tongs, being careful not to puncture the meat 5.

Shade with white wine. Add the aromatic herbs: add two sage leaves, a sprig of rosemary and two sprigs of thyme. After a few minutes, also add the bay leaf 6.

At this point, strain the meat broth and let it simmer for the duration of the recipe. Add a ladle of broth and cook over medium-low heat 7.

Transfer everything to a large saucepan and pour in the rest of the broth. Leave to cook at 200°C for about 75 minutes, turning the meat from time to time and basting it with the cooking juices and 2-3 tablespoons of broth every 20 minutes. You will know the meat is ready when the color has become darker and more even 8. If you have a cooking thermometer, measure the temperature of the roast through and make sure it is between 68°C (through-done) and 75°C (well-done). Alternatively, you can follow our advice to understand if the meat is cooked, such as sticking a wooden skewer into the meat: if the juice that comes out is transparent, it’s ready.

In the meantime, dedicate yourself to the accompaniment: peel the potatoes and wash them well to remove the starch. Then cut them into pieces 9.

Arrange them on a baking sheet lined with parchment paper and bake them in a preheated oven at 180°C for about 35-40 minutes. ten.

Once the cooking time for the potatoes and the roast has elapsed, let the meat rest for 15-20 minutes, covered with aluminum foil, in order to pack it down well, concentrate the juices in the center and make it easier to carve. Then remove the string, cut it into slices and add it to the dish with the potatoes 11.

Strain the cooking juices from the meat using a fine strainer 12.

Baste the roast with its cooking juices and serve hot: the roast veal in the oven is ready to be tasted 13.

Advice

To obtain an even tastier roast, you can brown it in a pan with a knob of butter, as well as oil. In addition, you can insert aromatic herbs directly into the string, such as sage, bay leaf and rosemary.

You can sprinkle the meat with its sauce or prepare a reduced cooking stock: add a spoonful of cornstarch dissolved in water, thicken over the heat and mix everything in an immersion blender. Alternatively, you can flavor the roast with brown broth.

storage

Roast veal can be kept in the refrigerator for max 2 days, tightly closed in an airtight container or covered with transparent film. We advise you to keep it in the coldest part of the refrigerator, the one directly in contact with the freezer. If you prefer, you can also freeze the already sliced ​​roast.

Baked potatoes keep in the refrigerator for 2 days, closed in an airtight container, while cooking juices always keep in the refrigerator for 3 days, wrapped in transparent film.