Adam Siegel’s Veal Roast
1 veal roast (2–3 lbs) with netting or tied with butcher’s string
Kosher or sea salt, to taste
Cracked black pepper, to taste
1/3 cup extra-virgin olive oil
2 Tbs unsalted butter
2 celery stalks, sm dice
1 sm yellow onion, sm dice
9 cloves garlic, peeled
2 cups button mushrooms, quartered
2 Tbs tomato paste (optional)
1 Tbs all-purpose flour
2 cups red or white wine
3 bay leaves
5 sprigs thyme
5 sprigs rosemary
2 cups sm Yukon Gold potatoes, quartered
2 dz peeled baby carrots
1 dz Brussel sprouts, halved
3 cups beef or chicken stock
¼ cup Italian parsley, chopped
- Heat oven to 325º.
- Place medium-sized roasting pan over medium-high heat.
Season veal roast with salt and black pepper.
- Add olive oil to pan and heat until smoking. Add roast to pan and brown on all sides, adding 1 Tbs of butter at end.
- Remove roast, add celery, onion and garlic to pan. Reduce heat to medium, sauté 3 minutes. Add mushrooms, sauté 3 minutes. Add tomato paste and flour, mix well. Sauté for 2-3 minutes.
- Add wine, bay leaves, thyme, rosemary, potatoes, carrots and Brussel sprouts. Reduce wine by half, add stock. Reduce heat to medium-low.
- Add roast to pan, simmer, cover loosely with foil and place in preheated oven.
- Cook roast for 45 minutes to 1 hour, depending on desired doneness. (Preferred internal temperature of 140º.) Remove pan from oven, move roast to serving platter, keep warm.
- Place pan back over medium heat, reduce liquid if necessary. Remove bay leaf, thyme and rosemary from sauce. Season sauce with salt and black pepper. Finish with 1 Tbs butter and parsley.
- Slice roast to ¼ inch slices. Pour sauce and vegetables on serving platter. Place sliced roast over. Serve and enjoy!