Let’s prepare together this really original autumn main course, where meat and grapes harmonize in a perfect sweet and sour balance.
Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
***
Hi everyone and welcome to our GialloZafferano kitchen. Today we’ll be preparing together the roast of veal with grapes. It’s a very delicate autumn meat main course with a slightly sweet&sour taste. Let’s see together what ingredients we’ll need:
• About 2 lbs of veal rump
• 1 branch of rosemary
• 2 carrots
• 2 stalks of celery
• 3 cloves of garlic
• 3 juniper berries
• Some sage / 1 clump of parsley • 2 onions
• 1,3 lbs of both red and white grape
• 1 cup of white wine
• Salt / pepper
• Extra virgin olive oil
• 3 ½ tbsp of butter
Let’s make our roast of veal with grapes:
First, we have to tie our piece of meat; if you don’t know how, you can look in our Cooking School section of GialloZafferano, or you can buy a pre-tied cut of meat, or you can have it tied by your family butcher’s. Now place the branch of rosemary and the sage leaves under the string.
I’ve melt some oil and butter in a big and high-rim pot; now lay the roast on the bottom and brown it on both sides, until golden brown. Then we’ll add the glass of white wine and we’ll enter the next phase!
As you can see the wine has almost completely evaporated, the roast is nice and golden brown and at this point we can add the carrot and the celery, previously washed, peeled and cut roughly, the parsley, the cloves of garlic and the juniper berries.
Of course this is an ovenproof pot, but if you’ve browned the roast in a pan which can’t be put into the oven, you have to transfer its content in an ovenproof one. So, put all the vegetables and herbs inside, add salt and pepper, then bake the roast in preheated 350°F oven for at least one hour, flipping it over occasionally and adding some hot water if nècessary.
60 min. — 350°F (180°C)
While our roast is baking, we can apply ourselves to washing the grapes, cutting them into halves and removing the internal seeds, here they are. After one hour of cooking, I’ve taken the roast out of the oven, I’ve drained the vegetables keeping their cooking sauce aside, and now we’ll put our roast again into the oven, in the same pot (we’ve used before)… together with the cooking sauce… and the grapes. We’ll bake everything at the same temperature for 20 minutes more.
20 min. — 350°F (180°C)
As you can see, our amazing roast of veal with grapes is ready. In order to know when a roast is cooked to perfection, you should prick it with a toothpick: if the liquid coming out is transparent, it means that the roast is done and still wet, that is the right cooking; if the liquid coming out is pinky, it means that there is still blood, so it isn’t done yet; on the contrary, if no liquid is coming out, alas, the roast is already too dry.
From Sonia and GialloZafferano, bye and see you next videorecipe!