Recipes
Roast veal with milk
The tenderness of this meat will make you melt with pleasure: here's how to make very soft milk roast veal.
Roast veal in milk is a special recipe , an easy second course that everyone really likes, ideal to accompany with baked potatoes or a creamy mashed potato. What is the advantage of cooking meat in milk? Tenderness: the milk, in fact, will help keep the meat very tender and will also create a delicate and creamy cooking base .
The cooking stock can be made either in a simpler version, with fresh aromatic herbs , or in a richer version, starting from sautéed celery, carrot and onion. We will give you the basic recipe, leaving you all the instructions for this variant at the end.
Ingredients
For the milk roast veal
- Veal (rump, bell, shoulder) – 1 kg
- Whole milk – 750 ml
- Butter – 60 g
- Extra virgin olive oil – 2 tablespoons
- Aromatic herbs (sage, bay leaf, rosemary) – to taste
- White wine – 1 glass
- Salt – to taste
- Pepper – to taste
Preparation
How to prepare the milk roast recipe
To prepare your milk roast veal, start by tying the meat with string. If you have little manual skills, ask the butcher to do it for you.
Melt the butter with the oil and aromatic herbs in a sufficiently large pan. We chose sage, rosemary and bay leaves.
In the meantime , salt and pepper the meat before passing it in the flour. Then brown it in the pan on all sides, turning it without ever piercing it. Add the white wine and when you no longer smell the alcohol rising from the steam, add the hot milk . Leave to cook for an hour.
Then transfer the roast to a plate and cover it with foil. Mix 2 tablespoons of flour with water and add them to the cooking juices, mixing with a whisk. Remove the aromas and, once thickened , blend everything with an immersion blender. This step serves to make the sauce more homogeneous and you can skip it if you want.
Slice the meat and serve it with the freshly prepared sauce.
Serve it with a side dish of your choice: we love it with mashed potatoes !
We also leave you a video with all the steps to make the dish.
For an even richer sauce , after browning the well-floured meat, move it onto a plate. Add finely chopped celery, carrot and onion (one of each type), a clove of garlic and the aromatic herbs provided to the cooking juices. Brown, add the meat and add the wine, continuing as per the recipe. In this case we advise you to blend everything to have a smooth sauce.
Conservation
We recommend storing the second course for a maximum of 2-3 days in the refrigerator, well covered in cling film. We do not recommend freezing in the freezer.
Read also
Milk pork loin
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