Veal is the meat of young calves. Because of its young age, veal is often the most tender of meats. This also means it's usually more expensive than other types of meats. Veal roast has a light, delicate taste that goes well with many herbs and spices. For your next important dinner party, try making a veal roast for a juicy and delicious meal. You'll be surprised at how simple and quick this meat is to prepare and cook.
Things You'll Need
- 5 lb. veal roast
- Paper towels
- 1 tbsp. salt
- 1 tbsp. black pepper
- 1 large onion
- 4 garlic cloves
- 5 tbsp. butter
- Roasting pan
- Aluminum foil
- Meat thermometer
- Kitchen string
Sit the veal roast on the counter and bring to room temperature. This usually takes about 15 to 20 minutes. Rinse the roast under cold water and pat it dry with paper towels. Next, rub the salt and black pepper on the front and back of the roast.
Peel the onion and garlic cloves and cut them into small pieces. Set aside until later. Preheat the oven to 350 degrees F.
Sprinkle the onion and garlic onto the roast. Next, roll the veal into a log shape and tie with kitchen string in 1-inch spaces to secure the log.
Melt the butter in the skillet at medium heat. When the butter is hot, place the veal log in the skillet and sear until lightly browned on all sides. This usually takes between 5 and 6 minutes.
Take the veal out of the skillet with tongs and place in a roasting pan. Insert the meat thermometer in the thickest part of the meat. Cover the pan with aluminum foil.
Bake in the oven for 30 minutes and then turn the roast over. Recover with the aluminum foil and cook for 30 minutes more or until the thermometer reads 150 degrees.
Use tongs to remove the roast from the oven and let it rest about 10 minutes. This will give the meat's juices time to redistribute throughout the roast. Cut the strings and remove the thermometer before slicing your veal roast.
Tips & Warnings
- Cut up some potatoes, onions and carrots, and cook in the roasting pan with the veal roast. Make a gravy or sauce with the butter and juices left from the skillet.