Veal roast - recipe
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The veal roast with potatoes is a traditional holiday dish, to cook when you have free time or if you're looking for something special! Find this and many more recipes on the Giallozafferano App in English
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Look at this amazing piece of meat! Today we'll be preparing together the veal roast with potatoes, a main course ideal for special occasions or for the weekend, when you have more free time. But let's see what ingredients we'll need:
• 3,3 lbs (1,5 kg) of potatoes
• about 2,2 lbs (1 kg) of veal
• a few sage leaves
• a few sprigs of rosemary
• extra virgin olive oil • salt / pepper
• 3 cloves of garlic
• ½ glass of white wine
• beef or vegetable broth
Let's make together the veal roast with potatoes:
For this roast, I'm using the thick flank, but you can use also the top round, what's important is that the meat is marbled with fat, otherwise it dries out during cooking. Then tie it up or, if you've never done it before, ask your butcher to do that and to tuck some rosemary or sage under the string. Now add salt and pepper... and brown the roast in oil, or butter, in a pan on all sides. While the roast is browning on a low flame, we can peel the potatoes.
While the roast is still browning, cut the potatoes: avoid large chunks otherwise they won't cook through with the roast, so take a potato, cut in half lengthwise... then in half again. Cut each half into 6 pieces... and continue with the remaining potatoes.
We're ready to bake our roast, so take it out of the pan... and transfer to a large baking dish, since the potatoes shouldn't be stacked but they need space, take the gravy that is in the pan and drizzle over the roast... then spread the potatoes evenly around. Add salt... pepper... the aromatic herbs, the chopped rosemary and sage... over the roast, too... then pour in half glass of white wine... and some broth. Now drizzle the oil... and add 3 cloves of garlic, that you can leave whole and remove later... at this point, bake the veal roast at 350°F (180°C) for at least an hour, making sure that there is always some broth in the pan to keep from sticking.
Bake for 60 minutes at 350°F (180°C)
After half an hour, take out the baking pan, drizzle with broth... and turn the potatoes over, so they cook evenly on all sides. Check that there is still liquid in the bottom of the pan to prevent the potatoes from sticking, and continue to bake.
After an hour, insert a toothpick into the roast: if, as in this case, a clear liquid comes out, the roast is moist inside which means that is cooked to perfection. If a pink liquid flows out, it's still raw inside, so bake for 5-10 minutes more. On the contrary, if no liquid comes out, it means that the roast is dry and overcooked, but this shouldn't happen after an hour of cooking. So, remove the roast from the pan, wrap in aluminum foil and allow it to rest... meanwhile look at the potatoes: they're cooked but still white: collect the gravy... that you can strain and let thicken on a medium flame, perhaps adding a bit of flour... in this way you'll have a tasty sauce to spoon over the roast. Then bake the potatoes, this time at 480°F (250°C) for at least 10-15 minutes, until nice and golden brown.
Bake for 10-15 minutes at 480°F (250°C)
Our veal roast with potatoes is ready, drizzle with the resulting sauce... and serve! Buon appetito from Sonia and Giallozafferano.
Anne Burrell's Stuffed Braised Veal Breast | Secrets of a Restaurant Chef | Food Network
Chef Anne Burrell takes the intimidation factor out of veal and shows how easy it is to prepare at home, at a fraction of the cost of restaurants. Her elegant Braised Stuffed Veal Breast is tender and juicy, with a savory spinach and mushroom filling!
#AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #Veal
Watch Anne on #WorstCooks on #StreamOnMax!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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Anne Burrell's Stuffed Braised Veal Breast | Secrets of a Restaurant Chef | Food Network
Smoked, Stuffed Veal Recipe
GET THE RECIPE: - Delicious mushroom stuffed veal loin
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Veal roulade stuffed with eggs & veggies
Meat, in an Italian kitchen, is prepared in many different ways just like in Oman. Shuwa, for example, is one of the perfect examples of the tedious meat cooking preparations in the Sultanate where the meat is seasoned well, wrapped in leaves and then put in an underground oven for usually about two days to cook. In today's recipe, Chef Alessandro Battisti is showing how Italians prepare the veal roulade.
Stuffed Veal Pocket with Rice Pilaf
Coming up on The Prairie Street Culinary Kitchen
Chef Erica’s Stuffed Veal Pocket with Rice Pilaf using Prairie Street Co’s Veal Breast Pocket - Bone In.
Stuffed Veal Pocket with Rice Pilaf
By Chef Erica
Chef Erica’s Stuffed Veal Pocket with Rice Pilaf is a beautiful, decadent, and oh-so-simple dish that will wow your guests! Using Prairie Street Co’s Veal Breast Pocket - Bone In, this large and incharge cut comes to you pre-sliced to make stuffing easy. With its sweet and light flavor, this Stuffed Veal Pocket is ideal for any holiday or celebration.
Ingredients List for Stuffed Veal Pocket with Rice Pilaf
1 Prairie Street Veal Breast Pocket - Bone In
1 lb stuffing of choice (we used cooked rice pilaf with sauteed mushrooms)
2 tbsp dijon mustard
1 tbsp fresh parsley
1 cup kosher marsala wine
Kosher salt
Black pepper
Preparation
Preheat your oven to 375°F.
Start with your Veal Breast Pocket - Bone In in your roasting pan and fill both pockets with your stuffing of choice. Once stuffed, spread your dijon mustard all over the top fat of the veal and then season with coarse kosher salt, ground black pepper, and chopped parsley. To your pan, add the kosher marsala wine (or sweet kosher wine).
Cook
Place your stuffed veal breast in the preheated oven uncovered for approximately 90 minutes. You will want to begin taking its internal temperature at about an hour in. Once the internal temperature in the thickest part of the veal reaches 135°F, remove the veal and let it rest for about 30 minutes.
Plating
While the veal is resting, use the leftover juices in the pan to make a quick and delicious pan sauce by adding a touch more kosher wine. Slice your Stuffed Veal Breast in approximately 1”-2” slices and serve on a large platter with the pan sauce drizzled over top.
Bete’avon!
Video Contents:
00:00 Introduction
03:25 Prep
06:55 Cook
08:47 Taste
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