John Myers
Ingredients for 4 servings:
- 1 veal loin, approx. 2 kg
- salt and pepper
- Fat for frying
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes
Basic recipe
A loin of veal weighing around 2 kg needs 50 minutes to an hour at 200 degrees Celsius, at which point it will be slightly pink. If you want it to be cooked through, leave it in the oven for about 15-20 minutes longer. The quality of the veal depends greatly on how it was raised. The best meat comes from veal fed only whole milk. Sear the salted and seasoned meat thoroughly on all sides, then reduce the roasting temperature. Roast uncovered in the oven so that condensation doesn’t cause the roast to steam. Baste it several times with the meat juices. Shortly before the end of the roasting time, baste the roast several times with a little jus (dissolved meat juices). This is called glazing. The water evaporates on the hot surface of the roast, and the protein-rich residue creates a beautiful, brown shine! Tips: You can also roast finely chopped veal bones and add carrots later. This will give the sauce a good flavor. To prevent the back from warping during roasting, you can push a metal skewer lengthwise through the meat!
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