Roast Veal with Italian Influences
Roast veal slowly cooked on the stove
- 500g veal tenderloin
- 3-4 tbsp olive oil
- 2 tbsp butter
- 1 cup red wine
- 1 rosemary twig
- 3 garlic cloves
- salt and pepper to taste
- Cast iron pot
- Tin foil
- Meat thermometer
- Kitchen tongs
There is nothing better than to visit a country, eat its food, then try to recreate your favorite dishes in your own personal way. By doing so, you make sure that you leave a mark and make it your own. And there is no better country than Italy to start experimenting with recipes. For me personally, the way they cook food is one of the main reasons I like to travel to the land of pasta and pizza.
The last dish discovered this way that we told you about was Paccheri alla Totto, and I know that many of you loved it. Now, I want to tell you about another recipe that I tried multiple times there and became a regular in our house. I am talking about the Italian Roast Beef.
Now, our version uses veal tenderloin instead of beef, but you can go with the flow and use the cut you like more. So here goes.
- Take a big cast iron pot. Heat up your olive oil and butter. Place the rosemary and the garlic cloves in there and let them cook for a couple of minutes on medium heat.
- Now, the cut I buy for this dish is already tied up, but if you can't find such a piece, you will have to use some kitchen thread and do it yourself. This way, you ensure your meat keeps its juices and won't expand during the cooking process.
- But let's talk a little about the veal roast marinade. I simply season it with salt, pepper and rub it with a tsp of olive oil. If you want to do more, you can add some paprika.
- Bring your meat to the hot oil and sear it on all parts for a couple of minutes. You want it to reach that nice gold color, but you don't want to burn it.
- Pour the wine, cover, and let it cook on medium-low heat until the internal temperature reaches 60-65 degrees Celsius (140-145 F).
- If you don't have a thermometer, you should know that the veal roast cooking time is around an hour. Keep in mind that you might need to add more water to the pot if it reduces too much.
- When the meat is ready, take it out of the pot, place it on a cutting board and cover it with tin foil. Reduce the sauce until dark and thick.
- Cut very thin slices of your roast veal and serve immediately along with that crazy good sauce.
Great! Now you know how to cook roast veal, the Italian way.
The interesting thing about this dish is that it doesn't have Italian roots. It actually is a British dish that has been around since the 18 century. There, it's usually served with Yorkshire puddings, gravy, and veggies.
If you are wondering what to serve with roast veal made as presented today, I just heat up some pre-boiled potatoes, and that's it. The meat and the sauce are the main attraction, and I don't want to make them lose their spotlight in any way.
* For more veal recipes, you can check out our Veal Rack approach.
** Don't forget to give us a tag on Instagram if you try this dish.
Nutrition Facts / Serving
- Calories 367
- Total Fat 21 g
- Cholesterol 15 mg
- Sodium 358 mg
- Potassium 90 mg
- Total Carbohydrate 2 g
- Sugars 0 g
- Protein 31 g