Summer-friendly ideas for veal chuck roast?
I have a small one in my freezer that I didn't get around to cooking a month or so ago. Now I'm looking for ideas for it that aren't heavy braises. I've never cooked veal before.
Caveat: I do not have access to a grill.
Thanks everyone.
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6 Comments:
Try this one on for size. It's not for everyone but I totally trust Saveur and have been dying to try this for years.
chiff0nade at 5:08PM on 07/01/08
Take the bone out......cut the rest up in little pieces and make veal and peppers ???
onepercent99 at 6:11PM on 07/01/08
Beef chuck gets ground for burgers - could you do the same thing with the veal chuck maybe?
Amandarama at 7:59AM on 07/02/08
I would simply rub the veal roast in olive oil and generously salt, pepper and rub the roast. Place in a preheated 400 degree oven uncovered and roast 25 minutes per pound. Leaving the bone in is a good thing for added flavor and moisture. Remove from the oven and let it rest for 15 minutes. I would serve it with rosemary roasted red potatoes and creamed spinach.
OR, butterfly the roast and use your favorite stuffing (add dried cranberries, roasted pine nuts, etc. to your stuffing). Secure with cooking twine...olive oil/salt&pepper rub and in the oven it goes at a preheated 350 degree oven for several hours depending on the size of your roast. You can use your pan drippings deglazed with white wine, grated garlic, fresh rosemary and a cormstarch slurry. Add 2 tbsp of butter at the end to brighten the gravy.
dianeb at 11:02AM on 07/02/08
I know you said no braises, but they don't have to be "heavy" at all, and really, if you have a slow cooker, it's the best option for cooking a roast at this time of year, especially since you have no grill.
I'd do a simple slow braise in just a little water or light broth or wine, maybe some chopped onions or shallots. Cook it all day till tender, cut it up into bite sized pieces and make a light brothy soup with summery vegetables, like chard or spinach or zucchini or shaved fennel, etc. Maybe some diced potatoes and/or a few white beans. Be creative. Flavor at the end with lemon and capers and chopped ripe tomatoes, and add a handful of chopped fresh herbs (something summery and bright-flavored, like parsley, cilantro, dill, savory, or similar). You could eat a soup like this hot or cold.
Or serve the cut up cooked roast on ciabatta with a lemony aioli and lightly marinated, grilled vegetables.
You could even cook it in the crock pot and then stick it back in the freezer it to use when the weather cools down. This'll buy you another three months or so to decide what to do!
LoCo at 12:45PM on 07/03/08
I'm with chiffOnade: try the vitello tonnato! Something I've always wanted to do as well. But report back, please...
CheesePlease at 4:02PM on 07/03/08