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Christmas, this enchanted period in which houses are illuminated with sparkling lights and the air is permeated with sweet magic, also reserves a special place for festive gastronomy. At the center of these culinary festivities is roasted veala noble piece that embodies the elegance and generosity typical of this exceptional period. Roasted veal, with its tenderness and delicacy, adapts perfectly to the spirit of sharing and celebration that characterizes Christmas. Its tempting aroma and carefully prepared presentation make it a centerpiece that graces the New Year’s table and awakens the taste buds of guests.
Choosing the perfect roast is a crucial step in ensuring a memorable meal. Whether for a special occasion or an everyday feast, here are some tips to guide you in choosing the ideal roast:
- Cut of roast, shoulder, fillet, rib, blade: Each cut has its characteristics. The shoulder is usually fattier and more flavorful, the fillet is tender but lean, the rib offers a pronounced flavor and the shoulder usually combines tenderness and flavor.
- Presence of bones, with or without: A bone-in roast can add flavor and juiciness to the meat. However, a boneless roast can make carving easier.
- Maturation of the meat, young or more mature: The maturity of the meat affects the tenderness and flavor. More mature cuts may have a stronger flavor, while younger cuts tend to be more tender.
- Visual appearance, color and marbling: Choose a roast with a bright color and marbled fat, which can add flavor and tenderness to the cooking process.
- Origin and quality, label and certification: choose quality meat, preferably from environmentally friendly farms. Quality seals and certifications can be reliable indicators.
- Quantity adapted to the number of guests: Select the roast size based on the number of people at the table. Allow about 200 to 250 grams of meat per person.
- Butcher’s advice, ask for recommendations: the butcher is a valuable resource. Don’t hesitate to ask for advice on the best cuts and cooking methods.
Roasted veal, more delicate, requires an attentive approach to maintain its tenderness. Follow these tips to cook perfectly:
- Season with salt, pepper and delicate herbs. You can also add lemon, garlic and chives for a subtle flavor.
- Preheat the oven to 200°C.
- Add vegetables around the roast if desired.
- Use broth or white wine to baste.
- Cook medium rare: Approximately 20 to 25 minutes per pound (500 g) for an internal temperature of approximately 57-63°C.
- Cooking medium: Approximately 25 to 30 minutes per pound (500 g) for an internal temperature of approximately 63-68°C.
- Cook thoroughly: Approximately 30 to 35 minutes per pound (500 g) for an internal temperature of approximately 71-74°C.
- Let the roast veal rest for 10 minutes. Enjoy the delicacy of this delicate meat.
To accompany a roast veal on a special occasion, you can choose side dishes sophisticated and rich in flavor. Here are some festive ideas to enhance your meal:
- Dauphinois gratin with parmesan: A luxurious twist on the classic gratin, with finely cut potatoes cooked in a fragrant cream and sprinkled with Parmesan.
- Blue Cheese Stuffed Mushrooms: Portobello mushrooms stuffed with a mixture of blue cheese, nuts and herbs, adding an elegant touch to your table.
- Parsnip and mashed potatoes: The sweetness of the parsnips combined with the creamy texture of the potatoes creates a delicate and refined puree.
- Grilled Asparagus with Ham: Asparagus wrapped in prosciutto and grilled in the oven adds a crunchy and tasty touch to your meal.
- Truffle risotto: A creamy risotto flavored with truffles, a rich and decadent side dish that pairs perfectly with veal.
- Shallots confit in red wine: Candied shallots in red wine reduction, giving a sweet and spicy flavor that complements the meat.
- Ana Apples: Thinly sliced potatoes baked with butter, creating a golden, crispy pancake.
- Arugula salad with walnuts and goat cheese: A lightly spiced salad with crunchy walnuts and pieces of goat cheese, offering balanced freshness.
- Leek fondue: Soft leeks cooked in a cream sauce, a delicate option to accompany roast veal.
- Cranberry and orange compote: A fresh cranberry compote with a hint of orange, bringing a spicy and sweet touch to your meal.
Cooking roast veal Thermomix It is a simple and effective method to obtain tender and tasty meat. Here’s a basic recipe to guide you:
- 1 roast veal
- 1 teaspoon herbes de Provence or thyme
- 2 tablespoons of olive oil
- 2 crushed garlic cloves
- 25 cl of vegetable or poultry broth
- Salt and pepper
- Make sure the veal roast is at room temperature. This allows for more even cooking.
- Season the roast with salt, pepper and herbs of your choice. Rub the seasoning well over the entire surface of the meat.
- Preheat your Thermomix to a suitable temperature for cooking roast veal, preferably 180°C.
- In the Thermomix bowl, add the olive oil and crushed garlic.
- Place the roast in the bowl and brown on all sides for a few minutes.
- Reduce the temperature of the Thermomix to the desired cooking temperature.
- Add vegetable or chicken broth to the bowl.
- Adjust cooking time based on the weight of your roast and your doneness preferences (about 20 minutes per pound for medium-rare).
- If your Thermomix is equipped with a cooking probe, you can insert it into the center of the roast to monitor the internal temperature.
- Once cooking is complete, remove the roast from the Thermomix and let it rest under aluminum foil for around 15 minutes.
- Slice the roast veal as desired and serve with the cooking juices.
By following these steps, you will successfully cook your veal roast to perfection. Whether for a special occasion or simply to brighten up an everyday meal, this noble piece of meat deserves all the attention we give it.