cooking with v

Citrus Stuffed Veal Roast

This is one of those dishes that you can prepare, put into the oven and serve right out of the roasting dish! It will make your house smell like a home and will feed a crowd.

Ingredients

2 tbsp. orange zest
2 tbsp. lemon zest
5 tbsp. fresh rosemary
5 tbsp. fresh parsley
3 tbsp. fennel seeds
12 garlic cloves
½ cup olive oil
1 tsp chili flakes
2 tbsp salt
2 tsp pepper
1 cup panko breadcrumbs
1/2 cup parmigiano reggiano
4-5-pound boneless veal roast, trimmed
Butcher string
Roasted Vegetables
4 large parsnips
6 large carrots
2 celery sticks
6 potatoes
2 large, sweet potato
1 large white onion
¼ cup olive oil
Salt and Pepper to taste

Directions

Pre-heat your oven to 350 degrees F.
Place the orange zest, lemon zest, rosemary, parsley, fennel seeds, garlic, olive oil, chili flakes, salt, and pepper into a food processor and pulse to make a paste. Set aside.
In a separate bowl, mix the panko and cheese and set aside.
Lay the veal breast fat side down. Lather half of the paste on the inside of the veal sprinkle with the whole panko mixture then roll it and roughly tie it in multiple spots with the butcher string. Place the other half of the spread on the outside of the roast. (The roast can be prepared and marinated for up to 2 days or frozen for up to 3 months).
Wash, peel and cut all the vegetables into about the same size. Place at the bottom of the roasting pan and drizzle with olive oil, season with salt and pepper. Toss to coat.
Place the roast on top of the vegetables and cover with aluminum foil. Cook slowly for up to 1 ½ hours.
Verify the roast using a digital thermometer to ensure that the internal cooking temperature is 170 degrees F for well done. Then remove from the oven and allow it to rest 10- 15 minutes before cutting. Remove the butcher string and slice it so that the inside can be showcased. Serve alongside all the vegetables that you roasted.
You can always use the pan drippings as a sauce or produce a gravy using the drippings.

Tag: meat

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