Christmas recipe with veal: Veal tenderloin with roasted vegetables and chanterelles
Ingrediënts:
– 1 veal tenderloin a 800 gr trimmed
– 2 parsnips
– 1 white carrot
– 1 yellow carrot
– 1 purple carrot
– 1 onion
– 12-16 small potatoes
– fresh thyme and rosemary
– 200 gr chantherelles cleaned
– 1 garlic clove
– fresh ground pepper and salt
Preparation:
Take the meat out of the fridge an hour before preparation so it can come to room temperature.
Sear the loin in a frying pan with butter in a few minutes till golden. Put on a tray in a preheated oven of 80°C (176°F) for approx. 30-45 minutes to a core temperature of 50°C (122°F), take out and leave to rest for 10 minutes under tinfoil.
Wash, peel and cut the vegetables in coarse cubes and mix with some olive oil and the fresh herbs.
Heat the oven to 200°C (392°F) and roast for about 20-30 minutes, season with pepper and salt.
Finely chop the garlic, panfry the chanterelles in butter and add the garlic after 2 minutes and fry for another 2 minutes, season with pepper and salt. Put the loin in the hot oven for about another 5 minutes.
Dress the vegetables on the plates, cut the loin in steaks and place them on the veggies and top with the chanterelles. Serve with a gravy of choice.
Enjoy your meal!
An Italian brunch starring veal roast
Chef Stefano Faita brings some Italian flavour to your brunch traditions with a delicious veal roast!
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Veal roast - recipe
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The veal roast with potatoes is a traditional holiday dish, to cook when you have free time or if you're looking for something special! Find this and many more recipes on the Giallozafferano App in English
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Look at this amazing piece of meat! Today we'll be preparing together the veal roast with potatoes, a main course ideal for special occasions or for the weekend, when you have more free time. But let's see what ingredients we'll need:
• 3,3 lbs (1,5 kg) of potatoes
• about 2,2 lbs (1 kg) of veal
• a few sage leaves
• a few sprigs of rosemary
• extra virgin olive oil • salt / pepper
• 3 cloves of garlic
• ½ glass of white wine
• beef or vegetable broth
Let's make together the veal roast with potatoes:
For this roast, I'm using the thick flank, but you can use also the top round, what's important is that the meat is marbled with fat, otherwise it dries out during cooking. Then tie it up or, if you've never done it before, ask your butcher to do that and to tuck some rosemary or sage under the string. Now add salt and pepper... and brown the roast in oil, or butter, in a pan on all sides. While the roast is browning on a low flame, we can peel the potatoes.
While the roast is still browning, cut the potatoes: avoid large chunks otherwise they won't cook through with the roast, so take a potato, cut in half lengthwise... then in half again. Cut each half into 6 pieces... and continue with the remaining potatoes.
We're ready to bake our roast, so take it out of the pan... and transfer to a large baking dish, since the potatoes shouldn't be stacked but they need space, take the gravy that is in the pan and drizzle over the roast... then spread the potatoes evenly around. Add salt... pepper... the aromatic herbs, the chopped rosemary and sage... over the roast, too... then pour in half glass of white wine... and some broth. Now drizzle the oil... and add 3 cloves of garlic, that you can leave whole and remove later... at this point, bake the veal roast at 350°F (180°C) for at least an hour, making sure that there is always some broth in the pan to keep from sticking.
Bake for 60 minutes at 350°F (180°C)
After half an hour, take out the baking pan, drizzle with broth... and turn the potatoes over, so they cook evenly on all sides. Check that there is still liquid in the bottom of the pan to prevent the potatoes from sticking, and continue to bake.
After an hour, insert a toothpick into the roast: if, as in this case, a clear liquid comes out, the roast is moist inside which means that is cooked to perfection. If a pink liquid flows out, it's still raw inside, so bake for 5-10 minutes more. On the contrary, if no liquid comes out, it means that the roast is dry and overcooked, but this shouldn't happen after an hour of cooking. So, remove the roast from the pan, wrap in aluminum foil and allow it to rest... meanwhile look at the potatoes: they're cooked but still white: collect the gravy... that you can strain and let thicken on a medium flame, perhaps adding a bit of flour... in this way you'll have a tasty sauce to spoon over the roast. Then bake the potatoes, this time at 480°F (250°C) for at least 10-15 minutes, until nice and golden brown.
Bake for 10-15 minutes at 480°F (250°C)
Our veal roast with potatoes is ready, drizzle with the resulting sauce... and serve! Buon appetito from Sonia and Giallozafferano.
Preparing veal: Pot-roasting veal
1.Take the veal out of the fridge
2. Allow the veal to come to room temperature for about 1 hour
3. Take a frying pan
4. By using meat tongs you won't puncture the meat
5. Put the flame up high
6. Place the pan on the flame and allow it to get hot
7. Turn the heat to medium low
8. Put some oil and butter in the pan
9. Allow the butter to bubble
10. Put the veal (veal ribeye) in the pan
11. Fry the veal all around for 3-4 minutes until it is light golden brown coloured
12. Turn the heat to medium low
13. Put the lid on the pan, leaving it slightly open
14. Turn the veal 3 to 4 times during frying
15. Remove from the pan at a core temperature of 54°C (129°F) after about 60 minutes.
16. Allow the veal to rest for 5 minutes under aluminium foil
17. Bon appétit!
Preparing veal: Oven roasted veal
Oven roast
Frenched veal rack
1. Take the veal out of the fridge
2. Allow the veal to come to room temperature for about 1 hour
3. Use an oven dish and a frying pan
4. By using meat tongs you won't puncture the meat
5. With a thin sharp knife, make notches that are about 3 cm deep.
6. Fill the notches with fresh herbs and garlic
7. Put the flame up high
8. Put the pan on the flame and allow it to get hot
9. Turn the heat to medium
10. Put the butter and oil in the pan
11. Allow the butter to bubble
12. Put the veal (the Frenched veal rack) in the pan
13. Fry the veal for 3 to 4 minutes until golden brown on the outside
14. Remove the veal from the pan and put it in the oven dish
15. Pour the cooking liquid over the Frenched rack
16. Heat the oven to 80°C (176°F)
17. Slide the oven dish into the oven and take the veal out of the oven after about 90 minutes at a core temperature of 55°C (131°F)
18. Remove the herbs and garlic from the veal
19. Bon appétit!
POT-ROAST VEAL with HOMEMADE GRAVY | ARROSTO di VITELLO | Perfect Slow Cooked Veal | Jennel Letizia
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Hence: The background music now in this video is not the original music I used, I received a copyright claim so I had to change it with a random music I found from the selected option they have in the Audio Library.
INGREDIENTS:
1 kg of veal meat
Vegetables of your choice
(here I used half potato, half zucchine and a carrot)
half a cup of white wine
200 ml of water (approx)
chopped onion, carrot & celery
salt
Italian seasoning
olive oil
rosemary
flour or corn starch
BUON APPETITO!
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