ItalianRoman
Roasted Veal Brisket
by Gambero Rosso · 452K subscribers on YouTube
A traditional Roman recipe for roasted veal brisket, slow-cooked with a fragrant herb and garlic stuffing, covered with lard and lemon to keep it moist and flavorful. The meat is baked low and slow until tender and lightly caramelized.
- Cook
- 7h
- Difficulty
- medium
Ingredients
14 items- Coarse Saltfor massaging
- Paprika
- 2 pcsGarliccut into halves for stuffing
- 3 pcsRosemarysprigs
- Fennel Frondswild fennel
- Lemon Zestzest
- Spring Oniontip of spring onion, chopped
- Black Pepper
- 2 pcsBay Leavesleaves
- Sageleaves
- Lardosome beaten into paste, some sliced thick for covering
- Extra Virgin Olive Oilgenerous drizzle
- 1 pcsLemonwhole, placed in the center as a cushion
- White Winefor the pan bottom
Method
- Massage the veal brisket all over with coarse salt.
- Sprinkle paprika evenly over the meat.
- Make four small incisions in the meat and stuff each with a half clove of garlic.
- Season with rosemary sprigs, wild fennel, lemon zest, chopped spring onion, more salt and black pepper, bay leaves, and sage leaves.
- Prepare a lard paste by beating lard into a cream-like consistency and spread it over the meat, or place thin slices of lard on top.
- Shape or tie the meat if needed, then drizzle generously with olive oil.
- Cover the entire surface with thick slices of lard to protect the meat.
- Place a lemon in the center as a moist aromatic cushion.
- Add a little white wine to the bottom of the roasting pan.
- Cover the pan with aluminum foil to prevent burning.
- Bake in a preheated oven at low temperature (around 120°C/250°F) for about 7 hours, or until the meat is very tender and the surface is lightly caramelized.
- Serve sliced, optionally with prosciutto.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
