Recipe: Veal Roast

Name: Veal Roast
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Cuisine: French
Ingredients: Veal roast for 6 people:; a piece of farm-raised veal weighing 3.25 lb (1.5 kg) salted and peppered 1 hour before preparation (to allow seasoning to take effect); 12 small onions (fresh or pearl onions); 1 carrot peeled and cut into large mirepoix (2 cm by 2 cm squares); a little lemon thyme; 2 bay leaves; 2 garlic cloves peeled and germ removed; 2 ripe tomatoes; 0.4 cup (10 cl) dry white wine (or dry cider); salt and pepper from the mill; 1.4 oz (40 g) butter; 1 tablespoon of grapeseed oil

By chef patrick Asfaux 4.9/5 (45 reviews) · 🍳 45 made it

Recipe Veal Roast - Chef Patrick Asfaux — Photo: ivan couet aftouch-cuisine

Prep 30 min

Cook 75 min

Total 1h45

Servings 6 serv.

A basic veal roast recipe that will always delight your guests. Ask your butcher for the right cuts to make a good veal roast: the round, the under round, the quasi, the hind leg, the shoulder, the bottom rib or the loin

Ingredients for 6 servings

Adjust for

servings

Veal roast for 6 people:

a piece of farm-raised veal weighing 3.25 lb (1.5 kg) salted and peppered 1 hour before preparation (to allow seasoning to take effect)
12 small onions (fresh or pearl onions)
1 carrot peeled and cut into large mirepoix (2 cm by 2 cm squares)
a little lemon thyme
2 bay leaves
2 garlic cloves peeled and germ removed
2 ripe tomatoes
0.4 cup (10 cl) dry white wine (or dry cider)
salt and pepper from the mill
1.4 oz (40 g) butter
1 tablespoon of grapeseed oil

Step-by-step directions

1 In a Dutch oven (like Le Creuset) melt the butter (1.4 oz (40g)) and a tablespoon of grapeseed oil. When the mixture turns golden brown (beurre noisette), brown your veal roast by giving it a little color on each side (be careful just a little color, not seared like a roast beef).

2 Preheat the oven to 390°F (200°C) (th 6-7).

3 Add around your roast the diced carrots, peeled garlic cloves, onions, thyme and bay leaves. Cover and let sweat gently for 5 minutes, then add the tomatoes cut roughly into large squares, salt, pepper and leave covered for another 5 minutes then add the white wine and 1 dl (0.4 cup (10 cl)) of water (or 0.75 cup (18 cl) of cider). When it comes back to a boil, taste and adjust the seasoning.

4 Put in the oven cooking 50 minutes covered while basting it from time to time (you can if you wish, 10 minutes before removing it, add two nice spoonfuls of strong mustard).

5 Remove the veal roast onto a platter and let it rest for a quarter hour covered in aluminum foil (so the meat relaxes). Remove the bay leaf.

Presentation:

On a nice long platter arrange the slices coated with your cooked garnish on top, a saucepan of gravy will be served separately.

If you want to make your veal roast with morels, make the sauce with your gravy and serve the garnish separately.

For low temperature cooking, do exactly the same, but