Roast Veal Round
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This dramatic and unusual roast will no doubt be a first for all or most ofyour guests. The roasting is straightforward, but the timing is critical. The round is so lean that it becomes dry when overcooked even slightly. Makes 6 main-course servings.
ingredients
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serves: 6
1 (3 pound) top round of veal (cap removed)
Salt
Pepper
4 tablespoons clarified butter
2 cups veal (or chicken broth as needed)
Nutrition Facts
Roast Veal Round
Servings Per Recipe: 6
Amount per Serving
Calories: 311
- Total Fat: 11.7 g
- Saturated Fat: 6.1 g
- Trans Fat: 0.3 g
- Cholesterol: 197.6 mg
- Sodium: 213.4 mg
- Total Carbs: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 48.4 g
preparation
1. If the round still has the cap, a sheath of meat covering most ofthe top, trim it off.
2. Follow the natural seam inthe meat to completely remove the cap.
3. Use the cap for stew meat or trim it, pound it, and tie it up for braising.
4. Tie the rolled cap with kitchen string and braise separately.
5. Season the round roast with salt and pepper, heat the butter in a pan that will fit the roast as closely as possible, and brown the roast on all sides. Roast in a 400°F oven for 15 minutes, then turn the temperature down to 375°F.
6. Surround the roast with turned carrots and turnips and pearl onions. Cook to an internal temperature of 130°F and let rest before carving. If the vegetables need more cooking, cook them in the veal juices on the stove top.
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