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Roast veal Piedmontese style

updated

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Ingredients for 4 servings:

  • 1 kg veal
  • Salt
  • pepper
  • 40 g clarified butter
  • 500 ml meat broth
  • 250 ml wine, red, dry
  • Salt
  • pepper
  • 20 ml Madeira
  • 1 tbsp cornstarch
  • 250 g mushrooms, sliced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Side dish: rice

Rub the veal roast with salt and pepper, sear in the melted clarified butter until golden brown, then deglaze with a little meat broth. Braise for 2 hours, gradually adding the meat broth and red wine. Once the roast is finished, keep it warm. Season the sauce, add the Madeira wine, thicken with starch, and add the mushrooms, letting them simmer briefly. Carve the roast and serve the sauce separately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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