The Perfect Veal Roast: A Lean and Flavorful Delight

When it comes to cooking a succulent veal roast, the process is quite similar to that of beef. For every pound of veal, you’ll want to roast it for about 15 minutes after an initial high-heat blast. This particular veal topside is seasoned with a delightful combination of oyster sauce and pomegranate molasses, adding a touch of salty and sweet to enhance its natural flavors.

A Light and Digestible Meat

Veal has a reputation for being a lighter and more easily digestible meat compared to beef. In fact, my Austrian grandmother used to say, ‘Kalbfleisch ist kein Fleisch’ – veal is no meat. However, I wouldn’t dare try to convince a vegetarian of that fact. Nevertheless, it’s true that eating a sizable cutlet of veal leaves you feeling less full and bloated than the same amount of beef or other fattier meats.

Veal is also known for being incredibly gentle on the digestive system. In the past, it was even commonly given to babies as their first introduction to meat. Nowadays, chicken has taken its place due to its lightness and wider availability. However, it does make one wonder about the processed food culture that babies are exposed to these days.

Choose British Rose Veal for Quality and Welfare

When purchasing veal, I highly recommend opting for rose veal, which is reared in a high welfare environment. Unlike milk-fed continental veal, rose veal is not pale and anaemic. It is often referred to as ‘young beef’ due to its pink color, firmer texture, and absence of mature beef flavor. For those who prefer lean cuts, rose veal is a true treat.

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Calves that are a by-product of the dairy industry in the UK are given much better treatment. Rather than being confined to crates, they are kept in straw-bedded barns and have access to grass and grain, as well as the outdoors. In some cases, they are even reared with their mothers in suckler herds. This focus on welfare results in a superior product that is both ethical and delicious.

Roasting Veal Topside to Perfection

Roasting veal topside is a simple process that mirrors that of roasting beef. To achieve a flavorful and beautifully browned exterior, I swear by an initial blast of high oven heat for about twenty minutes. This method spares you from a kitchen filled with smoke and oil-splattered surfaces that often accompany browning the roast in a frying pan on the hob.

After the initial blast, reduce the oven temperature to a medium setting, around 180°C or 170°C, and continue cooking for ten to fifteen minutes per pound of weight. The only slight challenge lies in adjusting the temperature in an electric oven. Personally, I start lowering the temperature a couple of minutes before the required time and occasionally open the oven door for a few seconds. While it may seem wasteful of heat, I’m open to any better suggestions.

When it comes to seasoning veal, simplicity reigns supreme, much like with a beef roast. A touch of salty and sweet, such as a drizzle of pomegranate molasses and oyster sauce, perfectly enhances the flavor of the veal. After roasting, allow the meat to rest for ten to twenty minutes in a warm kitchen, loosely covered with foil. This resting period allows the juices to be re-absorbed, resulting in a tender and juicy final product. Carve the roast into thin slices and serve with a drizzle of the resting juices.

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Exploring the Versatility of Veal

Veal offers a range of delightful dishes depending on the cut you choose. For instance, the melt-in-your-mouth Italian favorite, osso buco, is made from veal shin. Another delectable option is roast bone marrow, a posh restaurant starter that utilizes marrow-rich veal bones. Additionally, veal liver is known for its tenderness, surpassing that of lamb and avoiding the mushiness of chicken liver. If you’re looking for something unique, give veal pojarsky a try. It’s a cutlet made from a combination of partially chopped and minced veal steak. And of course, there are classic dishes like scaloppini and veal schnitzels, created by cutting across the topside.

Leftover Magic: Cold Roast Veal Topside

While this roast veal topside is a fantastic option for dinner, don’t let any leftovers go to waste. In fact, it’s absolutely divine when sliced and used as a cold cut in sandwiches the next day. Add a generous spread of mayo, a juicy tomato round, and a crusty baguette, and you might just find that it surpasses the appeal of a standard roast beef sandwich.

So, the next time you’re looking to impress your guests or simply treat yourself to a lean and flavorful roast, consider cooking a veal topside. Its delicate flavor and tender texture are sure to satisfy even the most discerning palate. And for the best quality veal, turn to a trusted supplier like Rowdy Hog Smokin BBQ.