Strauss Slow Roasted Veal Breast
Bring Strauss Veal to the table with this delicious Slow Roasted Veal Breast recipe.
½ trimmed boneless veal breast (about 3.5 lbs.)
1/2 cup dried golden raisins
1⁄4 cup capers, drained and coarsely chopped
2 tbsp. finely chopped fresh thyme leaves
2 tbsp. finely chopped rosemary leaves
3 large shallots, finely chopped
4 cloves of fresh garlic, finely sliced
4 tbsp. extra strong Dijon mustard
Fine grain sea salt and freshly ground black pepper, to taste
½ cup dry white wine
6 tbsp. olive oil
- Heat oven to 275°.
- Put golden raisins, capers, shallots, thyme, rosemary, garlic into a small mixing bowl, mix together.
- Lay veal breast flat on a cutting board and season one side all over with salt and pepper. Turn the veal breast over and liberally rub all over with the extra strong Dijon mustard and 3 tbsp. of extra virgin olive oil, then season all over with sea salt and fresh ground pepper. Top liberally with the herb, shallot, raisin, caper and garlic mixture.
- Roll up veal breast and tie snuggly with butcher’s twine down the length of the roast at 1 1⁄2″ intervals.
- Heat remaining olive oil in a large skillet over medium-high heat.
- Add veal and cook, turning occasionally, until deep golden brown all over, 10–12 minutes; transfer veal to a roasting pan.
- Add the wine to skillet and cook, scraping up any browned bits, about 1 minute; pour over veal. Roast veal, basting every 30 minutes or so with any pan juices, until a meat thermometer inserted in the thickest part of the roast registers 145 °F, about 3 hrs.
- Transfer roast to a large cutting board, cover with foil and let rest ten minutes. Remove the butchers twine, slice on a bias and serve.