Secondi Piatti: Meat, Fish, Eggs, Cheese

Sunday Roast

It’s Sunday at noon, and it’s time for the biggest lunch of the week: first a big plate of ragout or baked rice, then a bit of veal roast with baked potatoes!

The simple roast we propose you today is a timeless classic, and a preparation that you’ll find on the table from Northern Italy to Southern Italy, alike. You can find here our recipe for some baked potatoes to serve with your roast: Baked Potatoes for Your Sunday Roast


Serves: 4-5 | Preparation time: 20 mins | Cooking time: 2 1/2 h

  • Veal (a cut suitable for a roast): 1 kg
  • Water: 600 ml
  • White wine: 100 ml
  • Black pepper: 8-10 grains
  • Sage, fresh: 2-3 leaves
  • Garlic: 1 clove
  • Onions: 1
  • Rosemary, fresh: 1 sprig
  • Thyme, fresh: 1 sprig
  • Extra virgin olive oil (EVOO): 4-5 tbsp
  • Salt: to taste

Method

Peel the garlic and cut the onion in wedges.

Tip: Ask your local butcher to already prepare the veal for you, tied with a string.

Place the veal in a large pot and pour the olive oil directly on top of it. Sprinkle some salt and the pepper grains on top of the roast. Add the sage, the garlic, the onion, the rosemary, and the thyme. Gently add the water in the pot, making sure to pour it on the side and not directly on the roast, which should stay covered in vegetables and spices.

Cover with a lid and cook over low heat.

Once the water starts boiling, turn the roast every 15-20 minutes, so that it cooks evenly and without burning. If you reckon it needs more water, add a bit – but be careful not to add too much.

Once the sauce starts to thicken, turn the roast every 5 minutes, always on very low heat. Prick the roast with a fork: if the prongs penetrate the meat easily, then the veal is cooked through.

Remove the roast from the pot and leave it to cool completely before cutting it. Cut the roast into slices.

Heat up the sauce left in the pot. Use a spoon to remove the oil and fat that float on the surface. Pour in the white wine and boil the gravy to make sure most of the alcohol evaporates.

Pour the gravy into a bowl, filtering it with a fine sieve; all the spices and herbs you cooked the roast with will be captured by the sieve and your gravy will now have a smooth texture.

Pour the gravy back into the pot where you cooked the roast and warm it up over low fire. Once the gravy starts simmering, follow one of three methods to thicken it:

  1. Mix together a tablespoon of flour and a tablespoon of butter, and add it gradually to the gravy. Stop adding flour and butter as soon as you reckon the gravy is thick enough.
  2. Mix together a tablespoon of cornstarch and a tablespoon of water, and add it gradually to the gravy. Stop adding the cornstarch mixture as soon as you reckon the gravy is thick enough.
  3. Boil the gravy over low fire until it thickens.

Once the gravy is ready, you can pour it directly over the roast or serve it in a bowl.

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One Comment

  1. wow, such an amazing recip you made. I tried the same after reading your article, and it was quite good as per my husband told me; its wonderful. All credits goes to your recipe and the way you described. Thanks for sharing.

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