Roasted veal
4 servings
35 minutes
Roasted veal is an exquisite dish of French cuisine that embodies the traditions and sophistication of gastronomy. This dish, popular in France since ancient times, is valued for its rich flavor and tender texture. Baked with aromatic butter, the veal acquires a golden crust and juiciness. The cooking process is simple but requires attention: the meat is basted with juice to maintain its tenderness. A side of roasted potatoes or fresh vegetables like carrots and cauliflower complements the flavor, creating harmony on the plate. Roasted veal is perfect for festive dinners and gatherings with loved ones when one wants to enjoy the exquisite classic of French cuisine.
1
Wash the veal (part of the hind leg, loin, shoulder, or brisket), sprinkle with salt, drizzle with 2-3 tablespoons of melted oil, place on a baking sheet or skillet, and roast in the oven or stove, periodically basting with the juices.
- Veal: 500 g
- Butter: 50 g
2
Slice the cooked veal, place it on a plate, and drizzle with strained juice. For garnish - fried potatoes or a mix of vegetables - peas, carrots, cauliflower, green beans, etc. You can also serve red cabbage or salad separately.