Introduction:
Today, we're revisiting a classic dish that's sure to invoke nostalgia with a contemporary technique. The rose veal roast, a favorite of grandmothers in the old days, was typically cooked until well done. However, in our recipe, we'll be preparing the veal at a low temperature to achieve a succulent, perfectly pink result, even using a grill for added smokiness. With a trusty core thermometer by our side, we'll transform this traditional dish with precision and flair – all orchestrated by the culinary expertise of CALLEkocht from Grandma's Recipes.
Ingredients:
- 1.4 kg veal topside
- Olive oil, for brushing
- Salt, to taste
- Pepper, to taste
- 1 large onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 500 g small potatoes, halved
- 8 cherry tomatoes, halved
- 2 sturdy sprigs of rosemary
- Fresh thyme, a handful
- 57°C for core temperature (for roasting the veal)
Equipment:
- Grill or oven
- Aluminum grilling tray
- Core thermometer
- Chopping board and knife
- Tongs
Instructions:
Prep Time: 20 minutes
Cook Time: Varies depending on the size of the roast and grill/oven
Total Time: Varies + Resting Time
1. Preheat your grill to a low temperature or set your oven to a low heat setting (ideally around 90°C if possible).
2. Briefly warm up the aluminum grilling tray and coat with a bit of olive oil.
3. Season the veal topside generously with salt and pepper on both sides. Sear the veal on all sides in the preheated tray, then set it aside.
4. In the same tray, sauté the coarsely chopped onion and garlic for a few minutes until they begin to become fragrant and slightly golden.
5. Lay the seared veal topside in the tray with the sautéed onions and garlic surrounding it.
6. Briefly sear the halved potatoes for a short while. They are then added to the tray, along with the halved cherry tomatoes distributed loosely around the meat.
7. Garnish the veal with rosemary and thyme, covering it for both aroma and flavor.
8. Insert the core thermometer into the thickest part of the veal, ensuring it is centered to accurately gauge the internal temperature.
9. Place the tray onto the grill or into the oven. Close the lid or door and roast until the core thermometer reads 57°C for a perfectly rosy finish.
10. Once ready, remove the tray from the grill or oven and let the roast rest for at least 10 minutes before slicing. This allows the juices to redistribute for optimal tenderness.
11. Slice against the grain and serve with the roasted vegetables, enjoying the harmonious blend of modern cooking precision and the warmth of traditional flavors.
Cooking Tip:
Remember to let the veal roast rest before slicing into it. This helps the meat retain its juices, ensuring each slice is moist and flavorful.
Servings: 6-8
This magnificent recipe is curated and adapted for the modern kitchen by CALLEkocht - Grandma's Recipes. Watch the entire cooking process on their YouTube channel for visual aid and further tips: https://www.youtube.com/@CALLEkocht.
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YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht