The parts of meat most suitable for making this succulent dish are the rump or the magatello / girello.
Ingredients for 4 people
1 kg Meat of Veal
1 sprig of Rosemary
Mix of Aromatic Herbs for Roast to taste
1 glass of dry White Wine
1 clove of Garlic
1 stick of Celery
Vegetable Broth to taste
1 handful of coarse Salt
Black Pepper to taste
We tie the meat in the classic retina and if we are not able, let the butcher do it who will surely be happy to help us. We insert a sprig of rosemary inside the retina and sprinkle, massaging, the outer walls of our meat with a mixture of aromatic herbs, black pepper and coarse salt. It would be ideal to let the meat rest for an hour in order to allow the redistribution within the meat of the liquids.
On a high flame, heat some extra virgin olive oil in a saucepan with raised edges, insert the meat (which is at room temperature) and scald all the surfaces for a couple of minutes on each side. By doing so, the Maillard reaction that will follow will lead to the formation of that light crust which on the one hand adds flavor to the roast and on the other prevents the internal juices of the meat from escaping, creating a dry and stringy boiled meat.
Seal the surfaces of the meat, put the unpeeled garlic and coarsely chop the carrot, onion and celery stalk.
We briefly cook everything and blend with a glass of dry white wine. As soon as the alcoholic part has evaporated, mix for a few moments and pour a glass of vegetable broth.
At this point we cover the saucepan with the lid and let it cook for 90 min. on low flame. We will periodically turn the meat over, wet it with its own sauce and eventually add a little more broth to keep the bottom from drying out.
When cooked, let the roast cool, remove the net and remove the rosemary.
Cut the roast into slices of about half a cm and when serving them we will cover them with a little of the cooking sauce. To this end, it is possible, with the help of a blender, to blend the vegetables contained in the bottom, so as to create a more full-bodied sauce.
Variants and Curiosities
- A scientific method To understand if the roast veal is ready, you can use a very useful meat thermometer, which will test the cooking temperature at the core. The veal is “pink” when it is at 60 ° C, to the point at 68 ° C and well cooked at 75 ° C.
- After blanching the surfaces, you can continue cooking the roast in the oven. As for the timing, it is considered that for every kilo of meat it takes 1 hour and 15 minutes at 180 degrees in ventilated mode.
- The accompaniment is excellent with potatoes, puree and possibly even polenta.