Veal Roast Recipe Slow Cooker

Veal Roast Recipe Slow Cooker

Last Updated on March 6, 2021 by Nazmin Sarker

Veal

Veal is the most delicate of all meats, with a subtle flavor and texture. This almost bland flavor makes it perfect for seasoning with herbs and other, more distinctively flavored, ingredients.

Because veal comes from young animals only, it is always very lean, with no marbling and only a thin external layer of fat. It also has a comparatively large amount of connective tissue. Like beef, better grades of veal carry federal grade stamps.

Buying Veal

The lean of good-quality veal is fine-textured, ranging in color from creamy white to the palest pink. A void veal that is flabby or brightly colored. Any visible fat should also be pale, almost white, and bones should be soft and very red.

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Cooking Veal

cooking veal

Because of its lack of fat and the large proportion of connective tissue in the meat, veal calls for careful, thorough cooking at low to moderate temperatures. Otherwise, it can easily toughen and become dry. For the same reason, veal should never be broiled.

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Testing For Doneness

Roast veal to an internal temperature of 170 F. (Use a meat thermometer to avoid guesswork.) The exterior will be reddish-brown, the interior a uniform creamy white.

To test pan-fried veal for doneness, make a small slit in the center of the meat or near the bone to check that the color is creamy white throughout. Braised veal and veal cooked in liquid should be tender when pierced with a fork.

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Cutting Veal For Scaloppine

Scaloppine, sometimes called “escalopes” or “scallops” are thin, boneless slices of veal cut from leg round roast or loin. With a boning knife, separate roast into muscles, removing bone, membrane, and any fat. With a knife in a slanting position, cut thin-as-possible slices across the width of each muscle.

Place the veal between sheets of waxed paper and with a meat mallet or the dull edge of a French knife, pound them to 1/8 to 1/16 inch thickness. The scaloppine can then be pan-fried, stuffed, rolled, and braised, or they can be used in recipes for cutlets on pages Vegetable soup

Cutting scaloppine: With a knife in slanting position, slice meat across the grain into ¼ inch slices.

Pounding veal: On cutting board with a meat mallet, pound veal slices between sheets of waxed paper to 1/8 inch thickness.

Timetable For Roasting Veal


Type of cutWeight (in pounds)Meat thermometer readingApproximate cooking time (in hours)Oven temperature
Leg rump or round roast5 to 8170’F2 to 3¼325’F
Loin roast4 to 6170’F2 to 3325’F
Rib roast3 to 5170’F1¼ to 3325’F
Shoulder roast boneless4 to 6170’F2¾ to 4325’F

Carving Veal

Rib roast: Remove backbone, leaving as little meat on it as possible, before bringing roast to table. Place roast on a platter with rib side facing you. Insert a fork in top of the roast to anchor meat, then cut closely alongside each rib. One slice will contain a rib, the next will be boneless.

Boneless roast: Place meat on board or warm platter as it was roasted. Remove all strings (or leave one or two in place of roast starts to fall apart). Using a fork to anchor meat, start cutting right side of roast into slices ¼ to ½ inch thick.

Leg round roast: Place roast on the cut surface. Anchor with a fork and cut along aitchbone to remove a boneless piece of meat; place a piece on its cut surface and cut into ¼ -inch-thick slices. Anchoring remaining half, slice across the meat until knife strikes aitchbone; cut down along bone to release each slice.

Veal roasts

  • Lemon-tarragon Veal Roast
  • 2 teaspoons salt
  • 2 teaspoons grated lemon peel
  • 1 teaspoon tarragon leaves
  • 1 4-pound veal shoulder roast boneless water
  • ¼ cup all-purpose flour
  • 1 beef-flavor bouillon cube or envelope
  • Color index page 62
  • Begin 3 ¼ hrs ahead
  • 14 servings
  • 148 cals per serving
  • Good source of niacin

Instructions:

  • In small bowl with a spoon, stir together salt, grated lemon peel, and tarragon leaves.
  • With the tip of a sharp knife, make about 2 dozen slits, about 2 ½ inches deep, over top and sides of veal shoulder roast, taking care not to cut the string.
  • Into each slit in the meat, with a spoon, insert some of the salt mixtures.
  • 4 Sprinkle any remaining salt mixture over the veal roast.
  • Place meat on a rack in open roasting pan; insert a meat thermometer into the center of the thickest part of the meat. Roast in 325 F. oven2 ¾ hours or until the temperature is 170 F.
  • Place veal on warm platter; let stand 15 minutes for easier carving. With a knife, carefully remove strings.
  • Meanwhile, prepare the gravy: Spoon off any fat from drippings in roasting pan. Add 1 ½ cups water to drippings; stir to loosen brown bits at the bottom of the pan. In cup, blend flour with ½ cup water until smooth; gradually stir into liquid in roasting pan. Stir in the bouillon cube or envelope. Cook over medium heat, stirring constantly until the gravy is smooth and thickened; serve over the meat.

Veal Rib Marsala

  • 14-pound veal rib roast
  • ¼ teaspoon pepper
  • ¼ teaspoon thyme leaves, crushed
  • 1 buy leaf, finely crumbled
  • 1 ¼ cups water
  • ¼ pound mushrooms, thinly sliced
  • 1 shallot, minced
  • 2 tablespoons all-purpose flour
  • ¼ cup dry Marsala
  • Color index page 62
  • Begin 3 ¼ hrs ahead
  • 10 servings
  • 191 cals per serving
  • Good source of iron, niacin

Instructions:

  • In a shallow roasting pan, place roast on rib bones. In a small bowl or cup, combine salt, pepper, thyme, and bay leaf; rub over meat.
  • Insert meat thermometer into the center of the thickest part of the roast. Roast in 325 F. oven 2 ½ hours or until meat thermometer reaches 170 F. Cut off the backbone and discard. Place meat on a warm platter.
  • For gravy, into a 2-quart saucepan, spoon 2 tablespoons fat from drippings in roasting pan; spoon off any remaining fat from drippings and discard. Into roasting pan over medium heat, stir water, and cooks, stirring to loosen brown bits at the bottom of the roasting pan.
  • In hot fat, in a saucepan over medium heat, cook mushrooms and shallot until blended. Gradually stir in water mixture and Marsala and cook, stirring, until thickened; boil 1 minute; serve with meat.

Seasoning the meat: Combine salt, pepper, thyme, and bay leaf and rub over meat.

Removing backbone: When the meat is done, cut off the backbone and discard.

Country-style Veal Rump Roast

  • 14-pound veal leg rump roast boneless
  • 3 medium carrots, diced
  • 1 medium onion, chopped 2/3 cup water
  • 1 10 ¾ -ounce can condensed cream of mushroom soup
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon marjoram leaves
  • 1 bay leaf
  • Color index page 63
  • Begin 3 ¼ hrs ahead
  • 16 servings
  • 148 cals per serving

Instructions:

  • In an 8-quart Dutch farberware air fryer toaster oven over medium-high heat, cook veal leg rump roast until well browned on all sides. Push roast to one side of Dutch oven; add carrots and onion; cook, stirring occasionally, about 5 minutes. Skim off any excess fat.
  • Add water, undiluted soup, salt, pepper, marjoram leaves, and bay leaf; heat to boiling stirring constantly. Reduce heat to low; cover and simmer 2 ½ to 3 hours until meat is fork-tender, stirring.
  • To serve, place the meat on a warm platter; discard bay leaf. Pour pan liquid into gravy bout.

Spicy Veal Rump Roast

  • 2 tablespoon salad oil
  • 15-pound veal leg rump roast
  • 1 teaspoon curry powder
  • 1 ¾ cups apple juice
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 5 small red cooking apples
  • 1/3 cup water
  • 3 tablespoons all-purpose flour
  • celery leaves for garnish
  • Color index page 62
  • Begin 3 hrs ahead
  • 14 servings
  • 240 cals per serving
  • Good source of iron, niacin

Instructions:

  • In an 8-quart Dutch oven over medium-high heat, in hot salad oil, cook veal roast until well browned on all sides.
  • Meanwhile, cut a double-thickness of cheesecloth, 5 inches square. On it, place. Pull corners up to form a small bag; tie securely with color-fast or undyed cotton string.
  • When the veal is browned, remove to a platter. In drippings in a Dutch oven, cook onion and curry, stirring occasionally, until onion is tender, about 5 minutes. Stir in apple juice, salt, pepper, and spice bag; return veal to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 2 ½ hours or until veal is fork-tender, turning veal occasionally.
  • About 10 minutes before veal is done, core and cut apples into thick wedges. When the veal is done, place on a platter; keep warm. Discard spice bag from the liquid in Dutch oven; add apples.
  • In cup, stir water and flour until blended. Gradually stir into liquid in Dutch oven; cook over medium heat, stirring constantly, until mixture is thickened and apples are tender.
  • To serve, with a slotted spoon, spoon apples around meat; garnish with celery leaves. Pour gravy into a gravy boat and pass with meat.

Tomato-paprika Veal

  • 2 tablespoons salad oil or shortening
  • 15-pound veal leg rump roast
  • 1 cup chopped onions
  • 1 cup tomato juice
  • 2 tablespoons paprika
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons cornstarch
  • ¼ cup of water
  • ½ cup sour cream
  • hot cooked noodles or mashed potatoes
  • Color index page 63
  • Begin 3 hrs ahead
  • 14 servings
  • 400 cals per serving
  • Good source of iron, niacin

Instructions:

  • In a 5-quart Dutch oven medium-high heat, in hot salad oil, cook rump roast until well browned on all sides; remove meat.
  • In drippings, over medium heat, cook onion until tender, about 5 minutes. Stir in tomato juice, paprika, salt, and red pepper; return meat to Dutch oven and heat to boiling. Reduce heat to low; cover and simmer 2 ½ hours or until meat is fork-tender, platter; keep warm.
  • For the sauce, in the cup, blend cornstarch with water until smooth; gradually stir into hot mixture in Dutch oven and cook, stirring constantly, until sauce is thickened. Stir in sour cream until blended; heat (do not boil). Serve sauce over sliced veal and hot cooked noodles or mashed potatoes.

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