roast
Veal Rib Roast with Pesto Sauce
A truly elegant roast of veal for those special family gatherings. Make this other times of the year with seasonal vegetables such as sweet peppers and zucchini in summer and mot vegetables in winter.
Ingredients
4-5 lb veal rib roast or veal loin roast (bone-in) 2 – 2.5 kg
2 cloves garlic, slivered 2
1/2 teaspoon each salt and pepper 2 int
– Vegetables
2 lbs baby red potatoes, scrubbed and pierced 1kg
1 lb baby carrots 500g
1 lb asparagus 500 g
-Pesto
1-1/2 cups lightly packed fresh basil leaves 375 ml
1/3 cup freshly grated Parmesan cheese 75 ml
1/4 cup pine nuts 50 ml
1/3 cup olive oil 75 ml
1 clove garlic, minced
salt and pepper to taste
Directions:
Cut tiny slits all over veal; insert garlic slivers. Sprinkle with salt and pepper. Place roast, fat side up, on rack in roasting pan. Roast in 325°F (160°C) oven for 30 minutes.
Pesto: Meanwhile, in food processor, finely chop basil, Parmesan and pine nuts. With motor running, gradually add oil through feed tube until thick paste forms. Transfer to bowl; stir in garlic and season to taste with salt and pepper.
Spread half of pesto over veal. In large bowl, toss potatoes and carrots with remaining pesto. Add to pan and roast for about 1-1/2 to 2 hours longer or until meat thermometer registers 150°F (65°C) for medium-rare doneness. Transfer to cutting board; tent with foil and let rest for 15 minutes before carving. Remove rack from pan and add asparagus to pan; increase oven to 400°F (200°C) and roast vegetables for about 10 minutes or until asparagus is tender crisp. Serve vegetables with sliced veal. Makes 6 to 8 servings.
Nutrition Information Per Serving:
617 Calories,
64.7g Protein,
22.6 g Fat,
38.5 g Carbohydrate
Tip!
To save time, purchase ready-made pesto. Be sure to check the ingredient list and make sure there is fresh basil high in the ingredient list for the best flavour.
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This recipe was taken from the ” Roasting” section of the “Cooking with Ontario Veal Cookbook Guide“.Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites”
There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Herbed Veal Roast with apricot-thyme chutney
Total preparation and cooking time: approximately 2 hours
8-10 servings
Ingredients
4-5 lb veal rib roast (cap removed)
1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
2 doves garlic, crushed
1/2 teaspoon cracked black pepper
Apricot-Thyme Chutney:
1 tablespoon vegetable oil
2 medium onions, sliced
1 package (6 ounces) dried apricots, coarsely chopped 1 cup ready-to-serve chicken broth
1 tablespoon sugar
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried thyme leaves
Directions
Heat oven to 325°F.
In small bowl, combine sage, garlic and pepper; press evenly onto surface of veal roast.
Place roast; rib ends down, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of veal, not touching bone or resting in fat.
Do not add water or cover.
Roast in 325°F oven to desired doneness; approx. 22-27 minutes per pound for medium. (Do not overcook.)
Meanwhile in heavy large nonstick skillet, heat oil over medium-low heat until hot.
Add onions; cook slowly 15 to 20 minutes or until soft, stirring occasionally.
Stir in remaining chutney ingredients. Cover tightly and simmer 20 to 25 minutes or until apricots are soft, stirring occasionally.
Remove roast when meat thermometer registers 155°F for medium.
Let stand 15 minutes. (Temperature will continue to rise approx. 5° to reach 160° for medium.) Carve roast between bones into thick slices. Serve with chutney.
Cook’s Tips:
Ask meat retailer to loosen chine bone (back bone).
After roasting, the back bone can be removed easily by running a knife along edge of roast.
Note:
A veal rib roast (cap removed) will yield two 3 oz cooked, trimmed servings per pound.
Nutritional Information Per Serving: 240 calories;
24g protein;
18g carbohydrate;
8g fat;
2.2mg iron;
183mg sodium;
98mg cholesterol.
Veal Rib Roast with Cranberry Port Sauce
Total preparation and cooking time: 2 to 2 -1/2 hours
8 – 10 servings (serving size: 1/8 to 1/10 of recipe).
Ingredients
4 -5 lb veal rib roast (cap removed)
2 tablespoons Dijon-style mustard
1 can (16 ounces) whole berry cranberry sauce 1/3 cup Ruby port wine
Coating:
1-1/4 cups soft bread crumbs
3 tablespoons minced fresh parsley
2 tablespoons butter, melted
2 medium cloves garlic, crushed
1-1/4 teaspoons dried marjoram leaves
Directions
Heat oven to 325° F. Place veal roast, rib ends down, in shallow roasting pan.
Insert ovenproof meat thermometer so tip is centered in thickest part of veal, not touching bone or resting in fat.
Do not add water or cover. Roast in 325° oven to desired doneness; approx. 22- 27 minutes per pound for medium. (Do not overcook.)
Meanwhile in medium bowl, combine coating ingredients; set aside.
Approx. 30 minutes before end of roasting time, remove roast from oven.
Spread mustard evenly over top surface of roast. Coat with crumb mixture, patting firmly into mustard.
Return roast to oven and continue roasting.
Remove roast when meat thermometer registers 155°F for medium.
Let stand 15 minutes. (Temperature will continue to rise approx. 5°F to reach 160°F for medium.)
Meanwhile skim fat from drippings, if necessary.
Add wine to drippings, stirring until browned bits attached to pan are dissolved.
Transfer drippings to medium saucepan; add cranberry sauce and cook over medium-high heat 10 minutes or until sauce is thickened, stirring frequently.
Trim excess fat and remove back bone from roast.
Carve roast between bones into thick slices. Serve with sauce.
Cook’s Tips:
Ask meat retailer to loosen the chine bone (back bone).
After roasting, the back bone can be removed easily by running a knife along edge of roast.
Note: A veal rib roast (cap removed) will yield two 3-ounce cooked, trimmed servings per pound.
Nutritional Information Per Serving: 348 calories;
24g protein;
39g carbohydrate;
9g fat;
2mg iron;
300mg sodium;
116mg cholesterol.
Chile Chipotle Veal Roast
Total preparation and cooking time: 2 to 2-1/4 hours
Makes 10 to 12 servings (serving size: 1/10 to 1/12 of recipe).
Ingredients
3-1/2 to 4-pound rolled boneless veal shoulder arm or blade roast
1/2 teaspoon salt
1 clove garlic, crushed
1/2 teaspoon salt
Quick Black Bean Salsa
Filling:
1/2 cup thinly sliced green onions
3 canned chiles chipotles in adobo sauce, finely chopped (approx. 1-1/2 tablespoons)
1 clove garlic, crushed
Directions
Prepare grill for indirect grilling.
In small bowl, combine filling ingredients. Unroll veal roast; trim fat. Sprinkle evenly with 1/2 teaspoon salt; spread evenly with filling. Roll up veal jelly-roll fashion; tie with string. Combine 1 clove garlic and 1/2 teaspoon salt; press evenly into surface of roast.
Place roast on grid, centering roast over drip pan. Grill to desired doneness, approx. 22 to 25 minutes per pound for medium. Add additional briquets to each side of grill after 45 minutes to maintain cooking temperature.
Meanwhile prepare Quick Black Bean Salsa. (See recipe next page).
Remove roast when meat thermometer registers 155°. Let stand 15 minutes. (Temperature will continue to rise approx. 5° to reach 160° for medium.) Remove string from roast. Carve roast crosswise into thin slices. Serve with bean salsa.
Makes 10 to 12 servings (serving size: 1/10 to 1/12 of recipe).
Cook’s Tips:
Canned chiles chipotles (smoke-dried jalaperios) are available in the ethnic food section of many supermarkets.
After opening, transfer chiles to covered container; store in refrigerator.
If not available, 1-1/2 tablespoons finely chopped pickled jalaperio pepper plus 2 tablespoons chopped fresh cilantro may be substituted.
If veal roast is too thick to roll up, make lengthwise cut into thickest part, cutting about halfway through; open flat.
Be careful not to cut all the way through.
Nutrition Information Per Serving (1/10 of recipe)
Using Shoulder Arm Roast:143 calories;
22g protein;
lg carbohydrate;
5g fat;
l.lmg iron;
415mg sodium;
93mg cholesterol.
Braised Veal Shoulder with Spring Vegetables
6 servings
Ingredients
1 veal shoulder roast 3 lb butterflied 1.5kg
1/2 cup fresh goat cheese, softened
1/4 cup chopped celery leaves
1 tablespoon chopped marjoram
1 teaspoon chopped rosemary
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 large carrot, thinly sliced
1 small celery rib, thinly sliced
1 cup dry red wine
4 cups beef stock
1 bay leaf
1 garlic clove, smashed
2 tablespoons chopped parsley
2 tablespoons chopped tarragon
2 tablespoons chopped dill
spring vegetables with pickled onions
Directions
Preheat the oven to 300°F ( 150°C)
In a small bowl, mix the goat cheese with the celery leaves, marjoram and rosemary and season with salt and pepper.
Lay the veal shoulder on a work surface, boned side up, and season with salt and pepper.
Spread the goat cheese mixture over the meat, then roll it up and tie at 1-inch intervals with kitchen string.
Season with salt and pepper.
In a large, enameled cast-iron casserole, heat the olive oil.
Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes.
Transfer the veal to a plate.
Add the shallots, carrot and celery to the pan and cook over low heat until softened, about 5 minutes.
Add the wine and simmer until syrupy, about 10 minutes.
Return the veal roast to the casserole.
Add the beef stock, bay leaf and garlic and bring to a boil.
Cover the casserole and braise the veal in the oven until tender for 21/2 to 3 hours. turning once or twice.
Transfer the veal to a carving board and cover loosely with foil.
Strain the cooking liquid into a saucepan and spoon off the fat. Boil the liquid until reduced to 2 cups, about 15 minutes.
Stir in the parsley, tarragon and dill and season with salt and pepper.
Remove the strings from the roast and slice it 3A inch thick.
Serve with the jus and the Spring Vegetables with Pickled Onions.
Suggested wine Light-bodied, spicy Austrian red
Recipe source: foodandwine.com
Tags: extra virgin olive oil, salt and pepper, bay leaf, virgin olive oil, veal shoulder, shoulder roastCoca Cola Veal Roast
Ingredients
4 lb veal roast (preferably sirloin) 2 kg
3 tablespoons oil
2 tablespoons Worcestershire sauce
salt and pepper to taste
1 small bottle of Coca Cola
14 oz chili sauce
Directions
Score roast, rub with salt and pepper.
Sear in oil on all sides.
Remove from pan and drain off all oil.
Place roast on foil lined pan and pour coke and chili sauce over it.
Then sprinkle Worcestershire sauce over it.
Cover loosely with foil and bake at 350 degrees F ( 175 C) for about 3 hours.
Rump Veal Roast with Calvados
Ingredients
3 lbs. cracked, chopped veal bones
5 1/2 lbs. boneless rump veal roast, tied with string
salt and freshly ground pepper to taste
1 cup chopped onion
1 cup diced carrot
1/2 cup diced celery
4 cloves garlic, crushed
1 bay leaf
1 sprig fresh thyme or 1/2 teaspoon dried
5 tablespoons Calvados (Apple Brandy)
1 cup dry white wine
1lb. mushrooms, thinly sliced
4 cups heavy cream
Directions
Preheat the oven to 425 degrees F.
Arrange the bones in one layer in a baking dish (an oval dish measuring 10 x 16 inches is suitable).
Place in the oven and bake forty-five minutes. Stir the bones.
Sprinkle the rump of veal with salt and pepper and arrange on the bones.
Continue baking forty-five minutes.
Remove the roast and keep warm.
Scatter the onion, carrot, celery, garlic, bay leaf, and thyme over the bones.
Return the rump to the dish, browned side down, on top of the bones.
Cover closely with foil and return to the oven.
Bake two hours, basting occasionally.
Remove the foil and continue cooking, basting often, fifteen minutes. Remove from the oven.
Transfer the roast to a warm place and cut away and discard the string.
Cover veal with foil until ready to carve.
Remove and discard the bones Place the pan on the stove and reduce the sauce over high heat to about one-third of the original volume.
Add 4 tablespoons of Calvados and the wine.
Add the juices that may have accumulated around the roast as it stands.
Strain the sauce into a skillet using a fine sieve, preferably the sort known in French as a chinois.
Using the back of a wooden spoon, extract as much liquid from the vegetable solids as possible.
Add the mushrooms and cook 15 minutes.
Add the cream and cook down over high heat, stirring often from the bottom.
Cook about twenty minutes, or until sauce is a bit syrupy.
When ready, there should be about five cups of sauce. Add the remaining tablespoon of Calvados.
Slice the roast and serve with the hot sauce.
Serve with Carrots Vichy
Recipes Source
Veal Cookery click on link or image to buy
Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)
Tags: chopped veal, baking dish, dry white wine, Cookery (Hardcover) Craig Claiborne, cup chopped onion, five minutes, bit syrupyRoast veal with caraway
6-8 servings
Ingredients
3 1/2 lb. veal loin
2 cloves garlic, slivered lengthwise
salt and freshly ground pepper to taste
2 teaspoons caraway seeds 1 1/4 cups water
3/4 cup coarsely chopped carrot 1/4 cup coarsely chopped onion
Directions
Preheat the oven to 400 degrees F.
Make incisions between the ribs of the veal and insert slivers of garlic in the incisions. Sprinkle the roast on all sides with salt, pepper, and caraway seeds.
Place the veal in a shallow roasting pan and add one-quarter cup of water. Bake thirty minutes and reduce the oven heat to 350 degrees. Turn the roast.
Scatter the carrot and onion around the veal and add half a cup of water. Cover with foil and bake 45 minutes. Add the remaining water. Remove the foil and continue baking about thirty minutes longer. Serve the veal sliced with the pan juices.
Serve with Potatoes in Cream Sauce.
Recipes Source
Veal Cookery click on link or image to buy
Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)
Tags: Veal Cookery, Cookery (Hardcover) Craig Claiborne, bake 45 minutes, roasting veal recipes, insert slivers, caraway seeds, cream sauce recipesRoast veal in a herb and cream sauce
6 or more servings
Ingredients
1 trussed, 31/2-lb boneless rump veal roast, bones reserved
salt and freshly ground pepper to taste
4 tablespoons butter
2 medium onions, about 1/4 lb. peeled
2 carrots, about 1/4 lb. scraped and cut into thin rounds
1 clove garlic, peeled
1 bay leaf
6 sprigs fresh thyme or 1 tea spoon dried
6 sprigs fresh tarragon or 1 tea spoon dried
1 cup heavy cream
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
Directions
Preheat the oven to 350 degrees F.
Sprinkle the mast with salt and pepper. Heat half the butter in a heavy skillet and, when it is hot, add the meat. Turn the meat in the butter to brown it lightly on all sides.
Slice the onions and scatter the slices around the meat. Add the carrot rounds, garlic, bay leaf, and thyme. Scatter the bones around the veal. Place the meat in the oven and bake thirty minutes. Turn the meat, cover loosely with foil, and bake forty-five minute’s longer.
Turn the meat once more and add the tarragon sprigs to the skillet. Cover loosely with foil and bake forty-five minutes longer.
Remove the mast and discard the bones. Add the cream to the skillet and place it on the stove. Stir to dissolve the brown particles that cling to the bottom and sides of the skillet. If dried tarragon is used, add one teaspoon. Simmer five minutes and put the sauce through a fine sieve. If fresh tarragon is available, add it now. Do not add dried tarragon to the sauce after it is put through a sieve. When ready to serve, bring the sauce to the boil and swirl in the remaining butter. Slice the veal and serve with the sauce.
Serve with Carrots Vichy
Recipes Source
Veal Cookery click on link or image to buy
Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)
Tags: bake thirty minutes, thin rounds, medium onions, Cookery (Hardcover) Craig Claiborne, tarragon sprigs, freshly groundApple-Stuffed Veal Roast with minty rub
serves 8
Ingredients
4 lb boneless veal loin roast (2kg)
- Rub
1/3 cup fresh mint, chopped (75 ml)
1 tablespoon fresh rosemary, chopped (15 ml)
1/4 teaspoon freshly ground black pepper (1 ml)
2 teaspoons garlic powder (10 ml)
2 teaspoons celery salt (10 ml)
- Stuffing
1 tablespoon olive oil (15 ml)
1 large green apple, peeled and diced
1/2 lb cooked bacon, cold and crumbled
1 teaspoon lemon juice (5 ml)
1 teaspoon fresh sage, chopped (5 ml)
2 cup white wine (500 ml)
2 rosemary sprigs
small bunch of fresh mint leaves
Directions
In a small bowl combine freshly chopped mint and rosemary.
Add black pepper, garlic powder and celery salt.
Toss to mix well.
Place the veal in a large seal able plastic bag.
Add the rub and shake well, coating the veal loin.
Remove the veal from the bag and set aside.
In a non-stick skillet, heat olive oil on medium-high heat.
Cook apples for 10 minutes or until softened.
Let cool.
In a bowl combine the apple, bacon, lemon juice, lemon peel and sage.
Mix well.
Cut a wide deep slit into the side of the roast.
Stuff the pocket with the apple mixture.
Tie the roast at 1-inch (2.5 cm) intervals with heavy string.
Place a drip pan under the grill of the barbecue, pour in the wine and add the rosemary springs and mint leaves.
Preheat one side of the barbecue to 325°C (175°F).
Recipe Source: Bob Rainford on Foodnetwork.ca
Cook the roast using indirect heat, placing the meat on the cool side of the grill and keeping the BBQ lid down, for 2 hours.
When ready take veal off the barbecue and let rest for 10 minutes before serving.
Tags: Bob Rainford, apple mixture, white wine, boneless veal loin, teaspoons celery salt, Apple-Stuffed Veal Roast
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
