Soft Pot Roast Veal with Gravy

A veal roast so tender it can be cut with a spoon, wrapped in a rich, fragrant sauce. Slow cooking in a covered pot is the secret to succulent, fall-apart meat.

TIMES AND DOSES

• Preparation:  20 minutes

• Cooking time:  2 hours 30 minutes

• Rest:  20 minutes

• Difficulty:  medium

• Servings:  6-7 people

• Cost:  medium/high

DETAILED INGREDIENTS

For the Meat:

• 1.2-1.4 kg of veal topside or rump  (or rump) already tied, or to be tied with string

• 4 tablespoons of extra virgin olive oil

• Salt to  taste

• Freshly ground black pepper  to taste

• 00 flour  for dusting (about 2 tablespoons, optional)

For the Sauté (Minced):

• 1 large golden onion  (about 150g), roughly chopped

• 1  medium carrot (about 100g), thickly sliced

• 1 celery stalk  (about 80 g), chopped

• 1 clove garlic , crushed (with the peel, remove after cooking)

• 2 sprigs of fresh rosemary

• 1 bay leaf

For cooking:

• ½ large glass of dry red wine  (about 150 ml) – preferably Sangiovese or Barbera

• 500 ml of light meat broth  (or vegetable broth) hot

• 2 tablespoons tomato paste  (optional, for color)

• Boiling water , if needed

REQUIRED TOOLS

• Cast iron/steel saucepan or skillet  with a thick bottom and  a well-fitting lid  (diameter 24-26 cm)

• Kitchen string  (if the meat is not already tied)

• Wire whisk  or wooden spoon

• Immersion blender  (minipimer) or food mill

• Kitchen tongs  for turning meat

• Meat thermometer  (recommended) 

• STEP-BY-STEP PROCEDURE

  1. PREPARE THE MEAT (30 minutes before)

  1. Tying:  If the meat is not already tied, tie it with kitchen string every 3-4 cm to keep its shape.

  2. Dry:  Dry the surface thoroughly with kitchen paper.

  3. Season:  Salt and pepper generously on all sides.

  4. Flour (optional):  Lightly dredge in flour, shaking off excess. This will help form a crust and thicken the sauce.

  2. BROWN THE MEAT (Fundamental Phase)

  1. Heat the pan:  Place the saucepan over medium-high heat with the oil.

  2. Browning:  Once the oil is hot, add the meat and brown it for  4-5 minutes per side , until a nice golden brown crust forms all over.  Don't skip this step!

  3. Remove:  Set the meat aside on a plate.

  3. PREPARE THE FRIED FRY

  1. In the same pot , add another tablespoon of oil if necessary.

  2. Add the vegetables:  Combine the onion, carrot, celery, garlic, rosemary, and bay leaf.

  3. Sauté:  Cook over medium heat for 8-10 minutes, stirring, until the vegetables are softened and lightly browned (they will absorb the cooking juices from the meat).

  4. FINISH AND PUT THE MEAT BACK

  1. Blend:  Pour in the red wine and scrape the bottom of the pan well with a whisk to dissolve all the browned residue (drains).

  2. Let it evaporate:  Let it boil over high heat for 2-3 minutes until the alcohol smell disappears.

  3. Return the meat:  Place the browned meat on the vegetables.

  4. Add the liquid:  Pour in the hot broth until the meat is 2/3 covered. Add the tomato paste, if using.

  5. Bring to a boil:  Raise the heat to a simmer.

  5. SLOW COOKING (The Secret of Tenderness)

  1. Cover:  Put the lid on and reduce the heat to the  lowest possible setting .

  2. Time:  Cook for  2 hours  for a 1.2kg piece,  2 hours and 15 minutes  for 1.4kg.

  3. Turning:  Halfway through cooking, gently turn the meat with tongs.

  4. Check:  The liquid should be just simmering, forming small bubbles. If it dries out too much, add a little broth or hot water.

  5. Temperature:  The meat is ready when a thermometer inserted into the center registers  85-90°C  (for well-done but succulent cooking).

  6. MEAT REST

  1. Removing the meat:  Using tongs, transfer the roast to a cutting board.

  2. Cover:  Wrap loosely with aluminum foil and let rest for  at least 20 minutes . This allows the juices to redistribute.

  7. PREPARE THE SAUCE

  1. Blend:  Using an immersion blender, blend all the vegetables and cooking liquid directly in the pot until you obtain a smooth sauce. If you prefer a more rustic sauce, you can simply mash the vegetables with a fork.

  2. Thinning:  If the sauce is too thick, add a little broth or hot water.

  3. Refine:  Pass through a fine-mesh sieve for a smooth sauce (optional).

  4. Adjust:  Return the sauce to low heat, season with salt and pepper if necessary. You can add a tablespoon of cold butter, cut into small pieces, to make it shinier and smoother.

  8. CUT AND SERVE

  1. Remove the string  from the roast.

  2. Cut  into 1-1.5 cm thick slices with a sharp knife.

  3. Plating:  Arrange 2-3 slices per plate, cover with the hot sauce.

  4. Garnish:  With a sprig of fresh rosemary.

  5. PERFECT TRICKS AND TIPS

     Choice of meat:

     • Topside  (lean and firm) or  rump  (slightly fattier) are the ideal cuts.

     • Ask the butcher for a  well-aged piece .

     • Young veal is more tender.

     For browning:

     • The meat must be  at room temperature  before cooking.

     • Dry it  very well : humidity prevents the crust from forming.

     • Don't move it  for the first few minutes: it needs to stick to the pan to form a crust.

     For slow cooking:

     • The  slightest simmering  is essential: bubbles that are too large will toughen the meat.

     • Do not open the lid often : it loses temperature and humidity.

     • Use a  heat diffuser  if you have a powerful burner.

     For the sauce:

     • If the sauce is too watery, reduce it over high heat without a lid.

     • For a more intense flavor, add a spoonful of  Worcestershire sauce  or  Dijon mustard .

     COMBINATIONS

     Classic side dishes:

     1. Creamy mashed potatoes  (for dipping into the gravy)

     2.  Soft or toasted polenta

     3. Baked potatoes  with rosemary

     4.  Stewed carrots and peas

     5. Sautéed spinach  with garlic

     Wine:

     • Elegant and not too tannic red : Barolo, Barbaresco, Brunello di Montalcino (if of quality)

     • Everyday red : Chianti Classico, Montepulciano d'Abruzzo, Valpolicella Superiore

       PERFECT TRICKS AND TIPS

       Choice of meat:

       • Topside  (lean and firm) or  rump  (slightly fattier) are the ideal cuts.

       • Ask the butcher for a  well-aged piece .

       • Young veal is more tender.

       For browning:

       • The meat must be  at room temperature  before cooking.

       • Dry it  very well : humidity prevents the crust from forming.

       • Don't move it  VARIANTS

         Baked:

         After browning, transfer everything to a covered pan and cook at 150°C for 2 and a half hours.

         Spiced:

         Add 2 cloves and a cinnamon stick to the sauté.

         With bacon:

         Wrap the roast with slices of bacon before tying it.

         More rustic:

         Add 200 g of roughly chopped mushrooms to the soffritto.

         CONSERVATION

         • In the refrigerator:  up to 3 days , with its sauce.

         • Freezer:  up to 2 months . Freeze slices and sauce separately.

         • Reheat: In a covered pan, over very low heat, with a drop of broth.

         PRESENTATION

         • Serve on a white plate to bring out the color of the meat and sauce.

         • Garnish with a sprinkling of chopped parsley.

         • Bring the rest of the sauce to the table in a gravy boat.

         A dish that smells of home and Sunday. Where the patience of slow cooking is rewarded with meat that melts in your mouth and a sauce that just begs to be soaked up with good bread. 

         The secret is to not rush: let the gentle heat do its work.

       
       

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