Roast Veal Brisket (Punta di Petto alla Fornara)

Method

1. Heat a non-stick pan over high heat with a drizzle of olive oil.
2. Season the veal brisket (punta di petto) generously with salt on all sides.
3. Sear the meat in the hot pan, turning to get a deep brown crust on all sides.
4. While the meat sears, cut potatoes (unpeeled) into cubes.
5. Blanch the potato cubes in boiling water for 4–5 minutes, then drain well.
6. Season the blanched potatoes with freshly ground black pepper, fresh herbs (rosemary, sage, thyme), and a little olive oil.
7. Cut half a head of garlic in half crosswise.
8. Once the meat is well seared, add the garlic halves and the herbs to the pan.
9. Deglaze with a splash of dry white wine; let it evaporate.
10. Place the meat fat-side up in the center of the pan and arrange the potatoes around it.
11. Roast in a preheated oven at 200°C (400°F) for 30–35 minutes (for a 500–600 g piece; add 30 minutes per additional 500 g).
12. After 15 minutes (halfway through cooking), turn the meat over and deglaze with another splash of white wine.
13. Remove from the oven and let the meat rest for 10 minutes before slicing.
14. Slice the meat and serve with the potatoes, drizzling with the pan juices.