Cooking veal at Pentecost may have more to do with season than tradition. It is even tastier when the cooking instruments are suited to preparing it.
Here is a simple and original recipe for roast veal cooked in the oven at a low temperature. You are sure to impress your guests...
For 4 to 6 people.
Ingredients:
1 roast veal weighing around 800 g.
½ bunch of fresh parsley.
2 soup spoons of olive oil.
1 soup spoon of sunflower oil.
4 cloves of garlic (pink if possible).
1 soup spoon of dried basil
1 lemon
Salt
freshly ground pepper
Finely chop the parsley and remove the outer skin of the garlic cloves before crushing them with the heel of your hand.
Place the salted and lightly peppered veal on a large plate and massage it with the olive oil.
Add the parsley, the crushed garlic, the basil and the lemon zest. Envelop everything in cling film and store at room temperature for at least 30 minutes, then preheat your oven to 90°C.
After 30 minutes preheating time, heat the sunflower oil in a frying pan and sear all 4 sides of the roast once you have removed the cling film from the previous step.
Now place it in an oven dish and put it in the oven for 2 hours, at 90°C. Be careful not to use the fan if your oven has one, as this tends to dry out the meat.
Tip: Use a cooking thermometer to see if the meat is ready. The ideal core temperature will be 70°C.
Cut, season with pepper and serve immediately with pan fried potatoes and asparagus. Enjoy!
