When I make these kinds of recipes, I keep wondering why there are people who don't like meat. The truth that all tastes and opinions are respectable but the pleasure of this recipe for roast veal is indisputable.
To do it correctly, it is best to follow precisely the steps of our kitchen: How to make a perfect roast. Cooking techniques.
Ingredients for 10 people.
2 kg of veal, 100 gr of lard, 2 dl of white wine, 1/2 liter of dark bottom (beef broth), 15 gr of cornstarch, salt and ground black pepper.
First we clean against the lateral tendon, excess fat and some trace of hard complexion. Flange to prevent it from deforming when roasting. You can also wick inside with bacon strips, for example.
Season it with salt and freshly ground black pepper. At the same time in a baking dish we melt the lard and when it is very hot we brown the meat.
We introduce the plate with the meat in the oven and roast at about 180 ºC for 45 minutes. We will check that it is roasted by clicking on its thickest side and if it is hot after a few seconds. During cooking it is convenient to water the piece of meat with its own sauce several times to prevent it from drying out too much.
Once roasted we reserve the meat and let the juices caramelicen on the fire. Decant the fat from the lard. That is to say, with a spoon, remove the fat to leave only the juices. We break the caramelized juices with white wine, if necessary we can scratch with the help of a slotted spoon. We pass the liquid to a casserole and add the dark bottom and the cornstarch dissolved in a little cold water. We rectify the salt and let it cook until it thickens.
Processing time | 1 hour 15 minutes Difficulty | Half
The recipe for roasted ternersa it is served hot, we slice the piece of meat and it is salted over. Garnish can put cooked vegetables, mashed potatoes, etc.