A boneless veal roast is an elegant alternative to more common homemade roasts. Top round and leg cuts of veal are optimal for roasting, as they're resilient, juicy and flavorful. Veal is usually more expensive than other roasting meats and poultry. Since you're spending extra for something different, don't squander it by trying to cut costs.
Step 1
Bring the veal to room temperature before cooking it by taking it out of the refrigerator half an hour to one hour ahead. Larger cuts of veal need more time than smaller ones.
Step 2
Rinse off the veal, using cool running water in the sink prior to cooking. Pat the entire piece of meat, gently but thoroughly, until it is dry.
Step 3
Preheat the oven to 325 degrees Fahrenheit. Coat the bottom of an oven-safe pan with olive, canola or other vegetable oil and heat it over medium-high heat.
Step 4
Sprinkle salt and ground black pepper onto a sturdy plate. Press all sides of the veal onto the seasonings. Add 4 tbsp unsalted butter to the pan. Let it melt.
Step 5
Brown the entire veal in the pan over medium-high heat, which should take about 5 minutes total. Use a spoon to frequently scoop the oil and butter over the meat as it browns.
Step 6
Add any other seasonings to the veal that you desire. Push an oven-safe meat thermometer into the centre of the roast, without penetrating down close to the pan. Slide the pan into the oven on a centre rack. If you don't have an oven-safe pan, carefully relocate the veal and pan juices into a shallow oven tray before moving the roast into the oven.
Brand: Greenlea, Country: NZ
