Roasted Veal With Potatoes Recipes

ROASTED VEAL WITH POTATOES RECIPE

Steps:

• Heat the oven to 180C / 356F.
• Tie the Veal Meat and place it into a large frying pan.
• Pour the Oil all over the Veal Meal and place Rosemary Sprigs and Sage Leaves beneath the cord.
• Sprinkle with Salt and Black Pepper. Flip the meat and sprinkle Salt and Pepper underneath too.
• Saute' the Veal over medium fire.
• In the meantime, peel the Potatoes and cut them into chunks...

ROASTED LOIN OF BERKSHIRE GRASS-FED VEAL SERVED WITH ROASTED POTATOES WITH WILD RAMPS AND MOREL MUSHROOM SAUCE

Steps:

• Prepare the Morel Mushroom Sauce then reserve. Prepare the Roasted Potatoes with Wild Ramps. Reserve.
• Preheat the oven to 325 degrees F.
• Heat the oil in a large cast iron pan, over medium-high heat. Season the meat all over with salt and pepper. Brown the veal on all sides, about 20 minutes. Transfer the pan to the oven and roast until the meat reaches an internal temperature of 130 degrees F(the loin will be pink at the center), about 20 minutes. Allow the meat to rest in a warm place for 10 to 15 minutes.
• While the veal is roasting, blanch the asparagus in boiling salted water. Refresh it in ice water, then drain and set aside. Just before serving, melt the butter in a large skillet over medium heat. Add the asparagus, season with salt and pepper and cook just until heated through and tender, about 5 minutes.
• To serve, thinly slice the veal. Place a spoonful of Roasted Potatoes with Wild Ramps in the center of each plate. Arrange 2 or 3 slices of veal over the potatoes. Place asparagus around the potatoes, spoon sauce over the meat and serve.
• If using fresh mushrooms clean them by rubbing them with a damp cloth, or briefly submerging them in water, then drain and blot dry. If using dried mushrooms, place them in a medium bowl and cover with boiling water. Set the mushrooms aside until soft, then drain. Chop the fresh or re-hydrated dry mushrooms.
• Heat the butter in a medium saucepan over medium heat. Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are almost tender, about 7 minutes. Add the garlic and cook until fragrant, about 3 minutes more. Add the wine, bring to a simmer, cover, and cook until the mushrooms are fully soft, about 5 minutes more. Remove the lid and add the chicken stock. Increase the heat if necessary and simmer, uncovered, until the flavors are blended, 20 minutes or so. Strain the sauce, reserving the mushrooms. Return the sauce to the pot and simmer until it has reduced by 90 percent and has become very concentrated, about 15 minutes. Add the heavy cream and simmer until the sauce coats the back of a wooden spoon. Add lemon juice, salt and pepper to taste. Keep warm over a very low heat. Just before serving, add the reserved mushrooms and fresh herbs.
• Preheat the oven to 350 degrees F.
• Put the ramps in an oven-proof medium skillet. Add the stick of butter, the honey, and enough water to cover the mushrooms. Simmer over medium heat until the water evaporates, about 10 minutes. Continue cooking, stirring occasionally, until the ramps begin to brown. Transfer the pan to the oven and cook until the ramps are tender, about 5 minutes more. Set aside.
• Meanwhile, in a large oven-proof skillet, cook the bacon over medium heat until the fat renders and the bacon begins to crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the potatoes to the hot bacon fat. Increase the heat to medium-high then season with salt and pepper. Cook, turning the potatoes in the hot fat until they begin to brown, about 7 minutes. Add the remaining 3 tablespoons of butter to the potatoes. Transfer the potatoes to the oven and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside. Immediately before serving, warm the potatoes over medium-high heat. Add the ramps and crisp bacon and cook just until heated through.

EASY VEAL ROAST

Steps:

• Preheat the oven to 180°C/350°F.
• Prepare veal: Rub the meat dry with a kitchen towel. Sprinkle it with salt, pepper, and thyme, and rub it well.
• Prepare vegetables: Chop the onions and the garlic and set them aside. Chop the celery, tomatoes, and carrots and set them aside in a separate bowl.
• Sear the meat: Heat the oil in a Dutch oven. Sear the veal all over, about 3 minutes per side. Don't forget to sear the sides of the meat as well.
• Add onions and garlic and cook them for about 2 minutes, stirring. Add celery, tomatoes, and carrots, and cook for another 3 minutes.
• Roast: Add the chicken stock and ½ teaspoon of fine sea salt. Bring to a gentle boil and cover. Place the Dutch oven in the oven and cook for 1 ¼ to 1 ½ hours until the internal temperature reaches 72°C/ 160°F.
• Rest: Remove the veal from the pot and let it rest while you finish the sauce.
• Sauce: Add a little white balsamic to the vegetables. Blend the sauce until smooth.
• Adjust the taste with more salt, black pepper, and more vinegar if required.
• Slice the roast and serve immediately with the sauce.

ROAST VEAL WITH ROSEMARY AND POTATOES

Steps:

• Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.
• Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.
• Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.
• Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.

WHOLE ROASTED BREAST OF VEAL

Steps:

• Vaguely trim breast - just the fat globs on the rib cage and any especially skanky skin, if it even exists. If the blue U.S.D.A. ink stamp on the flesh offends you, remove it.
• Place breast in a deep roasting pan large enough to accommodate it, and season meat thoroughly and assertively with salt, all over, turning the breast ribs-side up as well, seasoning with salt all over. Do the same thing, less assertively by half, with ground black pepper. Set breast back in pan ribs-side down, and season the flesh side extremely conservatively with both ground juniper and ground allspice. A light hand here, please. Strip a few pinches of fresh thyme leaves from their stems, and scatter over the veal. Drizzle generously with the oil, allowing some to pool in roasting pan.
• Let the veal sit at room temperature to shake the chill from the refrigerator while you prepare the potatoes.
• Peel and cut into wedges 4 Yukon Gold potatoes, and scatter around in pan. Peel and halve the onion, and slice into 1/3-inch-thick half-moons. Scatter onion around in pan on top of potatoes. Keep potato and onion under the meat, not on top of it, so that breast can fully brown and get a crisp skin.
• Fill roasting pan 2 inches deep with water and white wine, in equal parts. Set in 275-degree oven, and let roast for up to 12 hours, depending on weight. Remove when it is deeply golden brown and soft and tender. You don't want it falling off the bone, but you should be able to see how loose and relaxed it has become in the layers. You may need to tent the pan with foil for the first or the last 45 minutes of roasting to give it a little braise time for the deepest interior, recalcitrant parts. Conversely, you may want to turn up the oven and give it a 30-minute finish in a hot oven to get better color.
• Pick out vertebrae. Slice off ribs. Then portion as you wish, using a sharp knife big enough for the job. Include the potatoes and onions and the liquid from the pan when you serve.

ROAST OF VEAL

Steps:

• Sprinkle the roast with the salt and pepper.
• Melt the butter in a heavy ovenproof saucepan or skillet. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.
• Place in a preheated 425-degree oven. After 30 minutes, add the water and cook for 10 additional minutes. By then, the juices will have melted and a natural sauce formed.
• Let the roast stand for approximately 15 minutes to allow the meat to relax.
• At serving time, slice the roast and arrange a few slices on each of six plates. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.