Veal Rump Roast Recipes

VEAL RUMP ROAST

Veal Rump Roast image

This is very tasty and popular at my house. It is similar to something my mother made. We like it on sundays with mashed potatoes.

Provided by conniecooks

Categories Veal

Time 3h25m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs boneless veal rump roast
1/2 lb button mushroom, whole
1 medium onion, chopped
3 cups frozen baby carrots
2/3 cup white wine or 2/3 cup water
11 3/4 ounces cream of mushroom soup
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram
1 bay leaf

Steps:

Brown roast on medium heat in dutch oven Remove
Brown mushrooms, remove and set aside.
Add onion and cook afew minutes till softened.
Put roast back and add Wine, Soup, thyme, marjoram, bayleaf and salt & pepper.
Cover and place in oven at 300 2 1/2 - 3 hours.
Add carrots and reserved mushrooms during last 1/2 hour of cooking.

Nutrition Facts : Calories 277.4, Fat 7.8, SaturatedFat 2.6, Cholesterol 141.5, Sodium 590.3, Carbohydrate 7.6, Fiber 1.7, Sugar 3.3, Protein 39.7

VEAL ROAST (TAGLIO BIANCO)

Veal Roast (Taglio Bianco) image

Provided by Florence Fabricant

Categories dinner, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

3 pounds of veal rump, tenderloin or shoulder, tied at 1-inch intervals with string
2 to 3 garlic cloves, slivered
3 tablespoons flour
Salt and freshly ground black pepper to taste
1/4 cup light (not extra virgin) olive oil
3 tablespoons lemon juice

Steps:

Cut small deep slashes in meat and insert slivers of garlic. Roll in flour, dust off any excess and sprinkle with salt and pepper.
Heat oil in large, heavy pot with nonreactive enamel, stainless-steel or dark gray anodized aluminum finish. Sear roast over medium heat until nicely browned. Add lemon juice, lower heat and simmer, covered, for 50 minutes to 1 hour. Check from time to time, adding tablespoon of water if liquid in pan seems to be evaporating. At just under an hour roast should be medium, registering 140 degrees on instant-read thermometer inserted in thickest part. If you prefer veal well done, cook longer but not beyond reading of 160 degrees.
Remove roast from pan and set aside for 30 minutes. Just before serving, reheat pan juices and check for seasoning. Slice meat and serve with hot pan juices. Rice or bulgar wheat pilaf and fresh green peas are appropriate accompaniments. If peas are not available, serve green beans or zucchini.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 37 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 434 milligrams, Sugar 0 grams

ROAST VEAL WITH ROSEMARY AND POTATOES

Roast Veal With Rosemary and Potatoes image

Provided by Moira Hodgson

Categories dinner, one pot, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 5-pound loin of veal, boned, rolled, larded and tied
8 cloves garlic, unpeeled
2 pounds potatoes
1 tablespoon rosemary
Coarse salt and freshly ground pepper
1 cup veal or chicken stock
1/2 cup red wine

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.

Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1387 milligrams, Sugar 2 grams, TransFat 1 gram

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