Herbed Veal Roast
A simple dried herb and garlic rub is one of the easiest and most delicious ways to season a veal roast.
3/4 teaspoon dried marjoram
3/4 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
2 cloves garlic, minced
3 pounds boneless veal leg rump roast or shoulder roast
1/2 cup dry white wine
1 teaspoon cornstarch
1/4 cup water
- Combine marjoram, salt, basil, pepper and garlic; rub over veal roast. Do not preheat oven. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part not touching fat. Do not add water. Do not cover. Roast at 325°F (160°C) until thermometer registers 155°F (approximately 70°C), about 1 1/2 hours.
- Transfer roast to warm platter; let stand 15 minutes while preparing sauce. (Temperature should rise to 160°F during standing.)
- Drain fat from roasting pan if necessary. Add wine, scraping to loosen browned bits from bottom. Cook over medium-high heat 2 minutes.
- Dissolve cornstarch in water and add to roasting pan. Continue cooking and stirring until sauce is slightly thickened.
- Carve roast. Serve with sauce.
Makes 12 servings.
Recipe provided courtesy of Beef Industry Council.