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This recipe is good to serve with rice and with vegetables either for a casual dinner or for a fancy dinner. It’s perfect because it’s a fancy meat that you don’t get to prepare every day. Everyone will surely appreciate this meal.
Our friend over at Homemade Mommy has this to say about this recipe:
“I could have just thrown the roast into the slow cooker but I wasn’t getting the results I wanted from that approach. I know it is because you get a lot of flavor when you brown a roast before braising. To do this would defeat the purpose of using a slow cooker because I would have to clean another cooking vessel. This recipe requires me to use my Dutch oven so only one pot to clean! This recipe serves 6 people.”
Braising has always been one of my favorite methods for meat because it seals in the flavor more and it also makes the meat tender. I haven’t tried veal yet. I first tried it at the house of my friend when she invited me and my husband for a fancy dinner. And it tasted so good I had to ask for the recipe! I didn’t know veal could taste this good!
1/2 cup President fresh goat cheese, softened (3 ounces) (omit if kosher or dairy-free)
1/4 cup chopped celery leaves
1 tablespoon chopped McCormick marjoram
1 teaspoon chopped fresh rosemary
1 teaspoon crushed McCormick red pepper flakes
Salt and freshly McCormick ground pepper
One 3-pound Tyson butterflied veal shoulder roast
2 tablespoons beef fat* (see quick tip)
2 shallots, thinly sliced
1 large carrot, thinly sliced
1 small celery rib, thinly sliced
1 cup dry red wine
4 cups beef stock (homemade)
1 McCormick bay leaf
1 garlic clove, smashed
2 tablespoons chopped parsley
2 tablespoons chopped tarragon
2 tablespoons chopped Great Value dill
Preheat the oven to 300°. In a small bowl, mix the goat cheese with the celery leaves, marjoram, rosemary and crushed red pepper flakes and season with salt and pepper. Lay the veal shoulder on a work surface, boned side up, and season with salt and pepper. Spread the goat cheese mixture over the meat, then roll it up and tie at 1-inch intervals with kitchen string. Season with salt and pepper. Don’t worry if this comes out messy – mine did!
In a large, enameled cast-iron casserole, heat the beef fat. Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the veal to a plate. Add the shallots, carrot and celery to the pan and cook over low heat until softened, about 5 minutes. Add the wine and simmer until syrupy, about 10 minutes. Return the veal roast to the casserole. Add the beef stock, bay leaf and garlic and bring to a boil.
Cover the casserole and braise the veal in the oven until tender for 2 1/2 to 3 hours, turning once or twice.
Transfer the veal to a carving board and cover loosely with foil. Strain the cooking liquid into a saucepan and spoon off the fat. Boil the liquid until reduced to 2 cups, about 15 minutes. Stir in the parsley, tarragon and dill and season with salt and pepper.
Remove the strings from the roast and slice it 3/4 inch thick. Serve with the jus and vegetables or potatoes.
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Quick Tip: The original recipe called for extra virgin olive oil. You can use the beef fat you skimmed from making veal stock. You can also substitute with coconut oil.
Thanks again to Homemade Mommy for this amazing recipe.