Dry-aged roast veal

Roast veal – an insider tip from grandma’s kitchen

Low fat and high protein and iron guarantee healthy enjoyment -The family came together and a good meal had to be served – roast veal was the first choice for many decades. Today, due to its good nutritional data, its increasingly in focus again.

Veal is not only low in fat, but also contains a lot of protein and easily digestible iron, which is often recommended by nutritionists. But veal is not only good for your health – its taste is excellent.

Conclusion:

Roast veal is now a "secret tip from grandma's kitchen" and is becoming increasingly popular. Many guests enjoy the variety on their plates and the taste of the roast veal will convince everyone.

Classic roast or trendy dish

The preparation in a large roasting pan is still a special experience. To do this, sear the veal on all sides in a roasting pan and then remove it. Add finely chopped onions and soup vegetables to the large pot and fry them gently in a little olive oil. Add some tomato paste, rosemary, and thyme. Once everything has browned well, deglaze with red wine and veal or vegetable stock.

The roast is then returned to the pot and placed in the oven at approximately 160 degrees Celsius for about two hours. During this time, it should be basted with meat juices from time to time. While the roast is resting briefly after removal, you can purée the soup vegetables and season to taste. This will give you a classic dark sauce.

It's served with rosemary potatoes and a fresh salad, for example. Rice or pasta are also suitable accompaniments.

Roast veal 2.0

Also popular are the preparation as schnitzel or ragout fin and goulash. A roast veal can also be prepared in asian style. To do this, vegetable stock and soy sauce are boiled with lemongrass, chili, and a little cinnamon. This liquid is poured hot over the roast veal and left to marinate in a cool place for 24 hours.

When the meat removed from the marinade, it should be patted dry and seared in olive oil on all sides in a roasting pan. The marinade is strained through a sieve, diluted with water, and added to the meat. The meat should be half covered with liquid. Simmer for about two hours at 160 degrees Celsius. Finally, season with a little salt and lemon pepper.