This veal roast, served with its natural juices, is an ideal example of good home cooking. It would be difficult to duplicate this recipe in a restaurant, where several roasts would have to be prepared, and the sauce for each extended. Also, whereas the vegetables around the roast are served here, in a restaurant they would be intended only to flavor the roast and would be removed before the roast was served, and other vegetables served instead as a garnish.
Provided by Jacques Pepin
Categories dinner, roasts, main course
Time 1h15m
Yield Six servings
Number Of Ingredients 9
Steps:
- Heat the oil in a Dutch oven (cast-iron or enamel) and, when hot, brown the roast on all sides over moderate heat for about 20 minutes.
- Remove the meat, sprinkle with one teaspoon of the salt and a half teaspoon of the pepper, and set aside.
- Place the vegetables and bouquet garni in the pan and brown, stirring, over medium heat for about five minutes, then mix in the remaining salt and pepper.
- Return the roast to the pan, arranging it on top of the vegetables. Add a third of a cup of water, cover closely with a piece of parchment or waxed paper and put the lid on the pan. Place in a 350-degree oven for one and a half hours, basting or turning the roast in its juices about every 20 minutes.
- Serve the roast, sliced, with the natural juices and surrounded by the cooked vegetables, on a large, warm platter.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 803 milligrams, Sugar 6 grams, TransFat 0 grams
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