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Roast veal kidney

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Ingredients for 4 servings:

  • 1 ½ kg roast veal, flat-cut from the butcher of your choice
  • ½ veal kidney(s), cleaned
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 25 minutes

Rolled veal roast, not cheap but delicious

Place the halved and cleaned veal kidney on the sliced ​​veal roast. Season with salt and pepper and tie with twine to form a rolled roast. Preheat the oven to approximately 180°C. Season the outside again with salt and pepper, to taste; don’t overdo it. Then sear it on all sides in a pan with oil. Remove and let rest for approximately 5 minutes. Cook in the preheated oven for approximately 2 hours, checking frequently.

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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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