A tender and traditional roast veal recipe that promises to tantalise your taste buds. It's a delicious and simple dinner to prepare with basic ingredients!
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This is the perfect recipe to serve for a comforting Sunday dinner with the whole family! You don't need fancy ingredients to make this delicious roasted veal with potatoes.
To make the meat tender and juicy, we rub the veal with margarine and season it with white wine and a few other simple ingredients such as salt, pepper, garlic and bay leaf. Before taking the veal and potatoes to the oven, add onion, season with a little more salt, drizzle with olive oil and roast until golden.
Here you'll find all the ingredients needed to make this recipe:
Veal loin - The main ingredient of this recipe, tender and quite tasty.
Potatoes - Peeled small potatoes.
Onion - Sliced onion. Adds flavor to the meat and sauce.
Olive oil and white wine - Adds flavor and aroma to the sauce.
Margarine, chopped garlic, bay leaf cut into small pieces and pepper - To season the meat.
Salt - Highlights all the other flavors.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE TRADITIONAL ROAST VEAL
Step 1: Place the veal loin on a glass baking dish and rub with margarine. Season with a teaspoon salt, pepper, chopped garlic, white wine and bay leaf cut into small pieces. Let marinate about two hours.
Step 2:Preheat the oven to 180ºC (350ºF).
Step 3: Peel and wash the potatoes. Add the potatoes and onion cut into pieces to the meat baking dish. Season the potatoes with a teaspoon salt and drizzle the meat and the potatoes with olive oil.
Step 4: Roast the meat and the potatoes until golden brown, about 1 hour and 40 minutes. Occasionally, drizzle the meat and the potatoes with the sauce.
Step 5: Turn off the oven and serve.
RECIPE TIPS
1. If the veal starts to brown too much cover with aluminum foil.
2. We usually roast the veal at 180ºC (350ºF) but, if you lower the temperature to 150ºC (300ºF), despite taking longer to roast, it has the advantage of enhancing the flavors much more and the meat gets more tender.
3. If you have leftovers, store the meat in the fridge in a properly covered container (to prevent the growth of microorganisms). To avoid drying out the meat, do not reheat the food in the oven, reheat it in the microwave.
4. To prevent the meat from drying out, use a meat thermometer to monitor the internal temperature of the veal.
FREQUENTLY ASKED QUESTIONS
Can I store in the fridge?
Yes, you can store in the fridge! Allow the veal and potatoes to cool to room temperature and place them in an airtight container. Never store for more than 2 to 3 days. Beyond this time frame, it might start losing quality and develop microorganisms.
A tender and traditional roast veal recipe that promises to tantalise your taste buds. It's a delicious and simple dinner to prepare with basic ingredients!
Place the veal loin on a glass baking dish and rub with margarine. Season with a teaspoon salt, pepper, chopped garlic, white wine and bay leaf cut into small pieces. Let marinate about two hours.
Preheat the oven to 180ºC (350ºF).
Peel and wash the potatoes. Add the potatoes and onion cut into pieces to the meat baking dish. Season the potatoes with a teaspoon salt and drizzle the meat and the potatoes with olive oil.
Roast the meat and the potatoes until golden brown, about 1 hour and 40 minutes. Occasionally, drizzle the meat and the potatoes with the sauce.
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