Veal Roast with Grapes
Category: Main Course
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef (veal roast) | 1 kg |
| White grapes | 300 g |
| Black grapes | 300 g |
| White wine | 250 ml |
| Extra virgin olive oil | To taste |
| Butter | 50 g |
| Celery | 2 stalks |
| Carrots | 2 |
| Onions | 2 |
| Garlic | 3 cloves |
| Rosemary | 1 sprig |
| Juniper berries | 3 |
| Sage | 3 leaves |
| Parsley | 1 bunch |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions:
-
Prepare the Veal:
Begin by placing the veal roast on a cutting board. Use kitchen twine to tie the roast securely. Place the rosemary sprig and 4-5 sage leaves on the roast, tucking them into the meat. -
Sear the Roast:
Heat the extra virgin olive oil and butter in a large saucepan over medium heat. Once the oil is hot, add the veal roast and sear it on all sides until it is golden brown. Be sure to turn the roast with a wooden spoon to ensure it cooks evenly. -
Deglaze and Transfer to Oven:
After the roast is well-browned, pour in the white wine and let it simmer for a few minutes. Once the alcohol has evaporated, transfer the roast along with the cooking juices into a roasting pan. -
Prepare the Vegetables:
Peel and chop the carrots, celery, onions, and garlic. Add them to the roasting pan with the veal, placing them around the meat for additional flavor. -
Roast the Veal:
Preheat your oven to 180°C (350°F). Place the roasting pan in the oven and cook for 1 hour, turning the veal every 20 minutes to ensure even cooking. The vegetables will soften and infuse the roast with their flavors. -
Prepare the Grapes:
While the roast is cooking, wash the grapes thoroughly. Cut the grapes in half and remove the seeds. Set them aside. -
Add the Grapes:
After 1 hour of roasting, remove the vegetables and herbs from the pan, leaving only the cooking juices. Add the halved grapes to the roasting pan and continue to cook for another 20 minutes at 180°C (350°F), allowing the grapes to soften and release their sweetness into the sauce. -
Rest the Roast:
Once the roasting time is complete, turn off the oven and let the roast rest for a few minutes. This allows the juices to redistribute and ensures a tender cut. -
Serve:
Slice the veal roast into thick slices and serve with the roasted grapes and the flavorful sauce created during the cooking process. Garnish with fresh parsley for a pop of color.
This Veal Roast with Grapes is an elegant and flavorful main course that combines the richness of roasted veal with the sweetness of grapes, creating a savory-sweet harmony. Perfect for special occasions or a Sunday family dinner, this dish is sure to impress. Enjoy with a glass of white wine to complement the flavors!
