Juicy Veal Roast
A good roast is always a good idea. Don’t you agree? You can’t go wrong with it, and at the same time, there are endless possibilities for side dishes. Here are the top qualities we love:
- The meat melts in your mouth, is juicy, tender, and perfectly marbled.
- The rich sauce is made from the roasting juices, giving it full flavor and a silky texture.
- This dish is lactose- and gluten-free.
- An excellent recipe for Sunday lunches, holidays, and celebrations.
- The recipe is simple, even though the roasting time is longer (don’t shorten it, as the result won’t be the same).
Tips and tricks for the perfect veal roast
The recipe for this roast is really simple, but it’s worth following a few rules to ensure success:
- Marinate the meat – this will make it perfectly seasoned, juicy, and flavorful. It’s best to do this the day before.
- Tie the meat with kitchen twine; in good butcher shops, the butcher can do this for you. This will make the roast look beautiful.
- Sear the meat in a pan so it becomes golden brown on the outside while staying tender and buttery on the inside.
- Do not roast at high temperatures – otherwise, the meat won’t stay juicy.
- To be sure the roast is cooked perfectly, check the temperature immediately after roasting. The thermometer should read 74°C (165°F) in the thickest part.
- Once the roast is cooked, it’s essential to let it rest for a while.
- Do not discard the roasting juices – they will make the best sauce.
What to serve with Slow-Roasted Veal Neck
Serve the veal with a rich, flavorful sauce made from the roasting juices of the meat. Excellent side dishes to accompany it include:
- Sauteed Swiss Chard with Peas
- Fried Potatoes
- Baked Potato Wedges with Yogurt Dip
- Creamiest Mashed Cauliflower
- Best Mashed Potatoes
- Orange Glazed Carrots
- Slovenian Cheese Dumplings
Storing and freezing
Veal roast can be stored in two ways.
First, let the veal roast and sauce cool, then store them in a sealed container in the refrigerator for up to 3 days. Before serving, reheat thoroughly in the microwave or in a pan.
Alternatively, the veal roast with or without the sauce can be frozen. Let the roast and sauce cool, then store in freezer-safe containers for up to 1 month. Before serving, allow the meat to thaw (at room temperature or in the refrigerator overnight), then reheat in the microwave or in a pan.
How to make Slow-Roasted Veal Neck at home (video)
Check out this short video for an easier way to prepare this veal roast at home.
Next, try these roasts
- Pork Wellington
- Turkey roulade with prosciutto
- Slow-roasted pork butt with cabbage
- Slow Roasted Pork Belly
- Osso bucco
- Braised Pork Shoulder with Pepper Tomato Sauce
- Beef Meatloaf with Eggs
Made in collaboration with Podravka.
METHOD
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marinade the meat
Place the salt, pepper, oil, garlic, and rosemary in a mortar or food processor. Crush or blend into a coarse paste. Trim the meat and tie it with kitchen twine (you can also ask your butcher to do this). Place the meat in a bowl and rub it thoroughly with the seasoning paste. Cover with plastic wrap and refrigerate overnight, or for up to 48 hours.
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sear the meat
Remove the meat from the refrigerator one hour before roasting. Heat a large pan over high heat and add the oil. Sear the meat for 2–3 minutes on each side, about 8–10 minutes in total, until the roast is nicely browned on all sides. Transfer it to a large plate.
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sauce for roasting
Pour the wine into the same pan and cook it over high heat, or flambé it, until the alcohol evaporates. Add the rosemary, pepper, and bay leaf. Stir and scrape all the flavorful bits from the bottom of the pan, then simmer for 5 minutes. Add beef broth into the pan and cook for a minute.
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roast
**English translation (with Fahrenheit included):**
Place the oven rack in the middle of the oven and preheat the oven to 160°C (320°F). Spread the onion, carrots, celeriac, and celery stalks in a large, deep roasting pan. Pour the roasting sauce over the vegetables, then place the seared veal roast on top along with all the juices and aromatics. Cover the roasting pan with parchment paper, then tightly cover with aluminum foil. Place in the preheated oven and roast for 3 hours at 160°C (320°F).
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roast
Once the meat is cooked, remove it from the oven and check the internal temperature. Insert a thermometer into the thickest part of the meat and measure 74°C (165°F), as we want the meat to remain juicy, tender, and easy to slice. Transfer the meat to a large plate or platter and set it aside to rest for 15 minutes while you prepare the sauce.
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sauce to serve
Place a strainer over a saucepan and pour in the sauce in which the meat was roasted. Set the saucepan over high heat and cook until the sauce is reduced by half, then add the cold butter. Remove from the heat and whisk the butter into the sauce. Season to taste with salt and pepper.
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serve
Slice the veal roast into thick pieces and serve with your choice of side dishes and the sauce.
