For those who love to cook in the oven, roasts are a great option. They allow you to make delicious meals for the whole family, yield many portions and are very practical to take to work or school the next day. However, it is essential to know how to properly marinate meat and, therefore, we are going to tell you how to season veal for roasting🇧🇷
It’s not difficult, you just have to use the right seasonings and give the meat time to absorb all those flavors. For the rest, just respect the most suitable roasting time and temperature and you will see that you will get juicy and tender roasts, as everyone likes.
HOW TO SEASON VEAL FOR ROASTING: TIPS FOR A PERFECT dish
Meat pieces require a slower roasting process, so they need more marinating time and a variety of seasonings. Larger cuts also require stronger flavors and more marinating time. For example, if you add vegetables such as carrots or onions to the preparation, you will be able to give the broth that is deposited at the bottom of the tray an extra, delicious flavour.
marinade and seasonings
In veal roasts, you can season the meat with salt, garlic, carrots, onions, rosemary, sage, thyme, bay leaves and black peppercorns and let the protein refine in this seasoning mix, ideally for 24 hours. During this time, the flavors will sink into the meat as it releases its natural juices, ensuring a more tender and tender roast.
time and temperature
Another important aspect is knowing the duration of roasting and the ideal temperature for it. In general, it can be suggested that you roast the veal for 50 minutes at 180º.
However, it is important to know that softer meats, with more delicate cuts, should be roasted at higher temperatures and for shorter periods. While less tender meats should be roasted for longer periods at lower temperatures.
Another fundamental step is, when you remove the meat from the oven, let it rest between 10 and 20 minutes. This is because, during that time, the meat will continue to cook and its juices will be reabsorbed, making it tastier and juicier.
Important tip: If you’re going to make a roast, chances are you’ll have leftovers. Never discard these leftovers, or repeat the same meal over and over again. See how to use leftover roast beef and say no to waste!
Type:lunch or dinner
- 600g of veal meat
- 500g of small potatoes
- 200gr of rice
- 100gr of margarine
- 4dl of cold water
- 2dl of white wine
- 1 jar of chopped onion
- 1 bunch of turnip greens
- 1 clove of garlic
- 2 tablespoons of pepper paste
- 2 tablespoons garlic for steaks
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 table spoon of extra sweet paprika
- Salt and lemon juice, qb
- The day before, clean the meat of the skin and fat and season it with salt and lemon juice. Let it marinate.
- Wash and drain well half of the chopped onion and mix it with the red pepper sauce, the garlic for steaks, the white wine and the salt.
- Melt the margarine on a tray and add the previous preparation.
- Place the meat on top and the peeled potatoes around it, seasoning them with salt and extra sweet pepper.
- Bake in the oven slowly at 190º C for 50 minutes, basting with the sauce from time to time.
- Meanwhile, wash and drain the remaining chopped onion and sauté it in butter.
- Add the rice, season with salt and pour in the water. Let it cook for 12 minutes.
- Wash the turnip greens and cook them in salted water.
- Drain them, chop them slightly and sauté them in olive oil with crushed garlic and season with salt.
- Remove the rice from the heat and let it rest for 2 minutes.
- Rectify the seasoning of the meat.