Caramelized Root Vegetables & Melt in Your Mouth Veal

5.00 (4)
⏱ 150 mins 🍽 4-6 serving(s) 🏷 Veal

This recipe features a boneless veal rump roast, first browned and then braised in a savoury sauce of vermouth and chicken stock. While the veal cooks, root vegetables like pearl onions, carrots, turnips, and parsnips are caramelised in butter and brown sugar. The vegetables are added to the roasting pan for the final stage of cooking, creating a complete, flavourful dish. The result is tender veal and sweet, glazed vegetables in a rich, reduced sauce. It serves four to six people and takes about 150 minutes to prepare and cook.

Caramelized Root Vegetables & Melt in Your Mouth Veal

Ingredients

  • 3 lbs boneless veal rump roast, tied
  • 2 tablespoons flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/3 cup shallot, minced
  • 1 cup dry vermouth
  • 1 1/4 cups chicken stock
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 2 tablespoons butter
  • 2 tablespoons brown sugar, packed
  • 10 ounces white pearl onions, peeled
  • 1 lb baby carrots
  • 3 small turnips, peeled and wedged
  • 2 large parsnips, 1 " pieces

Method

  1. Heat your oven to 325 degrees.
  2. Dust the meat with the flour, rubbing it in to coat the surface evenly.
  3. Apply the sea salt and fresh ground black pepper to season.
  4. Warm the olive oil in a large pan and sear the veal thoroughly on every side.
  5. Transfer the veal to a dutch oven or roasting pan, scatter the paprika over it, and set it aside.
  6. Cook the minced shallots in the frying pan for 3 minutes, then mix in the dry vermouth and 3/4 cup of chicken stock, bringing the mixture to a boil.
  7. Pour this liquid over the veal roast.
  8. Scatter the dried rosemary and thyme over the roast.
  9. Get the veal roast to a simmer, cover it, and bake in the 325 degree oven for 1 1/4 hours.
  10. In the frying pan, melt the butter with the packed brown sugar, then add the peeled onions, baby carrots, wedged turnips, and parsnip pieces.
  11. Toss the vegetables to coat them, season with salt and pepper, pour in the remaining 1/2 cup chicken stock, and bring to a roaring boil.
  12. Lower the heat and let it simmer without a lid for 10 minutes, stirring often, until the liquid has evaporated.
  13. Once the veal has cooked for 1 1/4 hours, arrange the root vegetables around it and spoon the pan juices over them.
  14. Cover the roast again and place it back in the oven for a further 30- 45 minutes.
  15. Allow the veal to rest, covered with tin foil, for 10 minutes.
  16. Take out the cooked vegetables.
  17. Boil the cooking juices to reduce them, then set this sauce aside.
  18. Carve the veal and arrange it on a platter with the vegetables.
  19. Spoon the reserved sauce over the meat and vegetables before serving.

Nutrition (per serving)

Sodium792300 mg

Recipe details

CategoryVeal
AuthorBaby Kato