Jan 5, 2012

Recipe: Olive-studded roast veal

Recipe: Olive-studded roast veal Author: Style At Home

Jan 5, 2012

Recipe: Olive-studded roast veal

Cost Splurge
Prep time 15 minutes
Start-to-finish time 3 to 4 hours, including resting and chilling time for the cooked meat

  • One 2-lb/920-g boneless top round veal roast, tied
  • ¼ cup/40 g pitted and slivered kalamata olives
  • 2 large garlic cloves, cut into thin slivers
  • Olive oil for coating the roasting pan/tray
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup/240 ml reduced-sodium chicken broth plus extra if needed
  • 1 cup/240 ml dry white wine plus extra if needed
  • Fresh basil sprigs for garnish

Arrange a rack at center position and preheat the oven to 350°F/180°C/gas 4.

2 Using a sharp paring knife, make slits over the entire surface of the roast and insert the olive and garlic slivers.

3 Generously coat a large, flameproof roasting pan/tray with oil. Place over 1 to 2 burners and heat over medium-high heat. Add the roast and brown well on all sides, for 5 to 6 minutes. Remove the roast, salt and pepper it well, and place it on a rack in the same roasting pan/tray.

4 Place the veal in the oven and roast it for 15 minutes. Then, combine the broth and wine and baste the roast with ½ cup/120 ml of this mixture. Roast the veal for 15 minutes more and baste with another ½ cup/120 ml of the broth/wine mixture and squeeze the lemon juice over the meat.

5 Continue to roast the veal until a thermometer inserted into the center of the roast registers 130 to 135°F/55 to 57°C for medium, for about 45 minutes more, basting every 15 minutes with 1½ cup/120 ml of the broth/wine mixture. (If necessary use equal amounts of extra broth and wine.) Remove the roast to a platter. Cool it to room temperature, and then cover and refrigerate until cold, for 1 to 2 hours.  (The roast can be prepared 1 day ahead.)

Sides The veal pairs wonderfully with a tomato-olive relish (recipe included in Sunday Roasts). Other side suggestions include a salad of tender green beans and thinly sliced fennel tossed in lemon juice and olive oil and seasoned with plenty of black pepper. A baguette or a good peasant country loaf could complete the meal.

Leftover tips Extra sliced veal and relish can be paired for a great sandwich. Pack them in a pita pocket or mound open-faced on a baguette slice and sprinkle with crumbled feta.

Serves 6.

Excerpted from Sunday Roasts, Copyright © 2011 by Betty Rosbottom. Photography by Susie Cushner. Excerpted by permission of Chronicle Books. All rights reserved.

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Recipe: Olive-studded roast veal