Rose Veal Roast with Pocket
Recipe by Naftali Hanau and Isaac Bernstein
This bone-in roast is simple to prepare and yields amazing results. It is cooked at low temperature, similar to braising, but instead of being cooked in liquid it is wrapped tightly in foil (the roast itself, not just the pan) to allow the juices from the meat itself to steam the roast. Allow roast to cool in the foil before unwrapping.
2-3 tablespoons brown sugar
2-3 tablespoons salt
1 onion, finely diced
2 carrots, finely diced
3 celery stalks, finely diced
4 cloves garlic, minced
1 bay leaf
1 teaspoon mustard seeds
2-3 tablespoons olive oil
1 Rose Veal Pocket
The day before:
Dry-brine the roast by rubbing equal amounts brown sugar and salt all over the exterior of the roast. 2-3 tablespoons of each should be enough to cover the roast. Refrigerate at least 8 hours, preferably overnight.
Remove roast from fridge. Rinse thoroughly to remove dry-brine, set in large roasting pan, and pat dry.
Heat olive oil in a large frying pan. Saute onion, carrots, celery, mustard seeds, bay leaf and garlic until tender, 5-8 minutes.
Stuff half the vegetable mixture inside the pocket, and spread the rest over the outside of the roast.
Wrap the roast very tightly in two layers of foil (wrap the meat itself; not the pan). Roast at 250F for 5 hours.
Let cool in foil. Can be served hot or cold.
Recipe, kosher, meat
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