ItalianRoman
Braised Veal
by Cucina con Ruben · 548K subscribers on YouTube
A traditional Roman-style braised veal recipe with roasted potatoes and pan sauce.
- Difficulty
- medium
Ingredients
13 items- Carrotone carrot, chopped
- Celerya piece of celery, chopped
- 1/2 pcsOnionhalf an onion, chopped
- Olive Oila drizzle
- Saltto taste
- Pepperto taste
- Vitellaa piece of veal suitable for braising
- White Winea splash to deglaze; the chef mentions 'alcohol'
- Watera splash
- 2 pcsPotatoesmedium potatoes, sliced with skin
- Rosemaryfresh or dried, to taste
- Thymefresh or dried, to taste
- Buttera knob to finish
Method
- Prepare the vegetables: carrot, celery, and half an onion, cut into pieces.
- Heat a drizzle of oil in the pot, add salt and pepper, then flour the veal and sear it.
- Brown the meat on all sides. When the alcohol (wine) has evaporated, add a splash of water.
- Prepare the potatoes: cut them into slices with the skin on, about 1 cm thick. Blanch them in boiling salted water for 5 minutes.
- Drain the potatoes and season with oil, salt, pepper, rosemary, and thyme. Roast at 200°C (400°F) for 30 minutes.
- After cooking, let the meat rest for 10 minutes.
- Serve the veal with a pat of butter, the roasted potatoes, and the pan sauce.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
