VEAL ROAST

 

 

The smell in your kitchen will delight you! I do love this tender meat! Perfect for Sunday dinner! Pair with a fantastic Pinot Noir from Burgundy! Enjoy!

 

Preparation: 10 min; cooking time: 2 hours

Serving 4

 

1 breast of veal (about 3 lbs.) boneless and rolled-up, prepared by your butcher

4 garlic cloves, peeled and cut into pieces

2 fresh sprigs of rosemary

2 tbsp. butter

2 tbsp. vegetable oil

1 cup dry white wine

Salt and pepper

 

Sprinkle the meat with salt and pepper.

Put the butter and oil in a cast iron pot. Turn on the heat to medium-high. When the butter and oil are hot, put in the meat, garlic, rosemary and brown the meat all over.

Add the wine and bring to a boil. Turn the meat in it.

Reduce the heat to low. Cover and cook 2 hours until the meat feels very tender.

Turn the roast from time to time while it’s cooking.

Transfer the meat to a cutting board and slice it.

Serve with your favorite vegetables or with mashed carrots (see recipe in the website).

Scoop the sauce over the meat.

 

Bon Appetit!