Roasted Veal with Braised Onions
4 - 6
Roasted veal is a dish that has been enjoyed throughout the world for centuries. Its texture and mild flavor make it easy to prepare and enjoy in a variety of ways. This recipe features a mildly hot mustard sear, for a spiciness that is tempered when cooked in the oven in its own juices. The result is a depth of flavor that is complemented with braised red onions.
Preheat oven to 270 °F (130 °C).
Salt and pepper meat on all sides, and rub with prepared mustard. Heat oil in cast-iron roasting pot and brown meat on all sides. Remove meat. Add onions and cook in the remaining drippings for a few minutes.
Deglaze with veal stock and red wine. Add salt, herbs and garlic.
Place meat back in the pot and braise, covered, in preheated 270°F oven for 1½ hours, or until the internal temperature read 145°F (medium rare), 160°F (medium), or 170°F (well done).
After 1 hour of cooking the roast, wash, peel and halve potatoes and put into a pot with cold salted water. Cook for about 20 minutes.
Wash Brussels sprouts, remove stalk and outer leaves, Cook in boiling salted water for 15 -20 minutes.
Remove from oven, slice meat and serve with the braised onions. Complement the meal with potatoes and seasonal vegetables, such as brussels sprouts.
- 3-1/2 lb. veal roast
- Prepared mustard, medium-hot
- 3 tbsp. olive oil
- 1 cup white onions
- 1 cup red onion
- 1 cup veal stock (or vegetable stock)
- 1 cup red wine
- 1 sprig of rosemary
- 1 bay leaf
- 2 cloves of garlic
- 1½ -2 lbs. small new potatoes
- 1½-2 lbs. brussels sprouts or seasonal vegetables