Veal roulade


  1. Take the veal out of the fridge
  2. Leave it for about an hour to come up to room temperature
  3. Get a casserole dish ready
  4. Use meat tongs instead of pricking the meat in order to retain moisture
  5. Turn the heat up high
  6. Put the casserole dish on the heat and let it heat up
  7. Turn the heat down to medium/low
  8. Put the butter into the casserole dish
  9. Heat the butter until it bubbles 
  10. Put the veal roulade into the casserole dish
  11. Fry the veal roulade on all sides for about five minutes 
  12. Remove the roulade from the casserole dish
  13. Put the vegetables and herbs into the casserole dish
  14. Fry the vegetables gently
  15. Add wine and some stock (if necessary) until the vegetables are just covered
  16. Return the veal roulade to the casserole dish
  17. Place the casserole dish on a low heat with the lid on
  18. Turn the veal over three or four times as it is braising and spoon the vegetables and liquid over the veal.
  19. After about 90 minutes, once the core temperature is between 65 and 70 degrees, remove the veal from the casserole dish
  20. Sieve the stock as a basis for the gravy
  21. Cover the meat with tinfoil and leave to rest 
  22. Enjoy!

Steps braising

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