Soft Pot Roast Veal with Gravy
A veal roast so tender it can be cut with a spoon, wrapped in a rich, fragrant sauce. Slow cooking in a covered pot is the secret to succulent, fall-apart meat.
TIMES AND DOSES
Preparation: 20 minutes
Cooking time: 2 hours 30 minutes
Rest: 20 minutes
Difficulty: medium
Servings: 6-7 people
Cost: medium/high
DETAILED INGREDIENTS
For the Meat:
1.2-1.4 kg of veal topside or rump (or rump) already tied, or to be tied with string
4 tablespoons of extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
00 flour for dusting (about 2 tablespoons, optional)
For the Sauté (Minced):
1 large golden onion (about 150g), roughly chopped
1 medium carrot (about 100g), thickly sliced
1 celery stalk (about 80 g), chopped
1 clove garlic , crushed (with the peel, remove after cooking)
2 sprigs of fresh rosemary
1 bay leaf
For cooking:
½ large glass of dry red wine (about 150 ml) – preferably Sangiovese or Barbera
500 ml of light meat broth (or vegetable broth) hot
2 tablespoons tomato paste (optional, for color)
Boiling water , if needed
REQUIRED TOOLS
Cast iron/steel saucepan or skillet with a thick bottom and a well-fitting lid (diameter 24-26 cm)
Kitchen string (if the meat is not already tied)
Wire whisk or wooden spoon
Immersion blender (minipimer) or food mill
Kitchen tongs for turning meat
Meat thermometer (recommended)
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