UK rose veal is becoming rather fashionable, and rightly so. It’s lean, tasty and very easy to cook with. It’s pale, so think more like you’re cooking pork than beef and you won’t go far wrong. I’ve seen lots about braising veal, or using mince for ragu, but not as a roast. My local butcher is the cities only organic butchers, and having something of a conscience about such things, I generally only buy meat there or from the farmers market. This week they had a great selection of local veal in, and I really though it was about time I gave it a go.
I much prefer having a roast on a Sunday, than a stew, I don’t know why, it just feels a bit more special, so I was determined to give it a go with veal too. I got a small-ish joint, probably would feed 3 people although 4 at a push.
It was a kind of veal topside, not my favourite cut for roast beef, but I thought that I could still make a go of it with the veal if it was treated right.
I marinaded the meat with a mixture of bashed up garlic, rosemary, olive oil, lemon juice, salt and white pepper. I used white rather than black pepper corns as I thought they would go with the more delicate taste of the meat better.
I rubbed it all over the meat, and left it for half an hour or so. I then went onto sear the meat all over in a hot pan, with some onions, the smell at this point was pretty good, so I was happy that the choice of rub would work well. Once browned all over, I put the joint into a roasting dish in the oven at about 170 (fan assisted). I put half the onions in with the joint, and de-glazed the pan with some red wine (a Beaujolais, thinking that I wanted a light wine, but not white), poured that over the meat and covered with tin foil.
The rest of the bottle of wine went in the pan with the remaining onions, and reduced down to make a gravy/sauce kind of thing.
I roasted the meat for about half an hour, then left it to rest. Served with a selection of roasted root veg and some spring greens. For pudding we had some home made melting in the middle chocolate lava pudding things from Rachel Allen‘s Bake book, which I was a bit worried about, but were very tasty. Yesterday was a good cooking day.
I used wine here, although I do love cooking with beer. I think a nice light saison or wheat might work, although I’ve never cooked with those. I’d be interested to hear your thoughts on this and what you think might work well.
The meat was cooked really to perfection – for me anyway, golden on the outside and pink in the middle. Veal can be very lean, so I guess you either cook it quick as above, or slowly in a slow cooker or similar. I really recommend trying it, it’s light and tasty, perfect for spring.