
Veal Pot Roast

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In eighteenth-century France, a veal pot roast, called a fricandeau, represented the height of luxury. Nowadays, we think of roasts and grilled or sautéed tender cuts as the most desirable, but in past centuries, braised dishes were preferred. In fact, a pot roast develops a more complex flavor than a roast. The final texture is quite different, of course, having the bite of stew meat or even softer. French cooks call pot roast braised almost to the point of falling apart a la cuilliere, or "with a spoon", and indeed serve it with one. For this roast, you will need to order a veal shoulder clod, not a whole shoulder. (Tell your butcher that the number of the cut is 310 in the meat buyers guide.) The roast usually comes tied with string, which you will need to cut off if you are larding the meat. Larding the meat keeps it moist, but it requires a larding needle, fatback, and 20 minutes. The roast is cooked with aromatic vegetables in the oven until it releases its juices into the pot, and then it is braised on the stove top in broth, the liquid is reduced, and the roast is treated to a rich glaze. Makes 8 to 10 main-course servings.
ingredients
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serves: 8
5 lb veal shoulder clod
4 pounds fatback (optional)
Salt
Pepper
1 large carrot (peeled and cut into 1-inch sections)
1 large onion (quartered)
3 cloves garlic (crushed)
1 stalks from fennel bulb (cut into 1-inch sections) (optional)
1 turnip (peeled and quartered) (optional)
4 cups veal broth (chicken broth, or water, or as needed)
Bouquet garni
Servings Per Recipe: 8
Amount per Serving
Calories: 2441
- Total Fat: 242.2 g
- Saturated Fat: 74.1 g
- Trans Fat: 0 g
- Cholesterol: 425.6 mg
- Sodium: 649 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.9 g
- Sugars: 1.8 g
- Protein: 55.8 g
preparation

comments
Mommy_loves_to_cook
July 22, 2011
very nice