Roast boneless veal is a fairly common main course in Italian kitchens, often taking the place of more labour-intensive veal piccata, Parmigiana, Marsala or breaded cutlets. Boneless veal makes an elegant main course that can be paired with numerous side dishes and salads. Sliced thin and piled on an Italian baguette, roast boneless veal can make a sandwich for less formal occasions or lunches where flavour is more important than presentation.
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Things you need
- 0.68kg. boneless veal roast
- Sea salt or kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1/8 cup unsalted butter, melted
- Heavy-based sauté pan
- Roasting pan with roasting rack
- Meat thermometer
Preheat the oven to 177 degrees Celsius.
Season the veal with sea salt or kosher salt and freshly ground black pepper to taste on all sides.
Heat the butter over medium heat in a heavy-based sauté pan, until the butter begins to bubble. Do not let the butter smoke.
Add the veal roast to the sauté pan. Cook the veal for one to two minutes on each side or until you get a light-brown colouring.
Transfer the boneless veal roast to a roasting rack inside a roasting pan. Adjust the roasting rack to firmly hold the veal roast in place.
Place a meat thermometer in the roast, with tip of the thermometer approximately in the centre of the roast.
Put the veal roast in the oven and cook it for 90 minutes or until the meat thermometer reads 71.1 degrees Celsius.
Remove the veal roast from the oven and allow it to cool for 10 minutes before slicing and serving.
Tips and warnings
- Add other spices and dried or fresh herbs to the unsalted butter that you want to incorporate into your meal. Rosemary, garlic, tarragon, oregano and thyme are all commonly used to flavour veal. Pair spices and seasonings to blend with other food items you plan on serving with the veal.
- Veal pairs well with bold, red wine varieties. Chardonnay also works well, if you prefer to drink white wine. Your pairings should also work with other food items you are serving on the same plate.
- Using a roasting pan with very heavy sidewalls may slow the cooking of the veal. If you are using a heavy roasting pan, gauge the meat by its internal temperature rather than its appearance.
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