How to Cook a Veal Roast
Preheat oven to 350 degrees (turn down temperature to 325 degrees after one hour)., Cover meat with a layer of mustard., You also choose to add vegetable, chicken or beef stock to the pan instead of water or wine., Cover the roasting pan and place...
Step-by-Step Guide
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Step 1: Preheat oven to 350 degrees (turn down temperature to 325 degrees after one hour).
Place half of the onions over the bottom surface of your roasting pan.
Place veal on top of onions.
Sprinkle onion soup mix all over the meat, allowing some to fall to bottom of pan.
Do the same thing with the garlic powder, paprika, thyme, salt and pepper
- allow a bit to fall to bottom of pan.
Drizzle oil over top of roast.
Add some water or wine, if desired, to bottom of roasting pan, only enough to make it 1/2" deep. , A combination of liquids can also work
- it depends on your taste preferences. , basting every 30-40 minutes.
If pan becomes too dry, add some water (or wine) to allow for moist cooking and the creation of a flavorful sauce. ,, You may slice the meat the next day or reheat as a one large piece. -
Step 2: Cover meat with a layer of mustard.
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Step 3: You also choose to add vegetable
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Step 4: chicken or beef stock to the pan instead of water or wine.
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Step 5: Cover the roasting pan and place in the oven
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Step 6: cooking for about 1 hour per kilo (2.2 lbs.)
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Step 7: After one hour
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Step 8: turn heat down to 325 degrees.
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Step 9: Remove from oven and once cooled
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Step 10: refrigerate for 4-5 hours or overnight.
Detailed Guide
Place half of the onions over the bottom surface of your roasting pan.
Place veal on top of onions.
Sprinkle onion soup mix all over the meat, allowing some to fall to bottom of pan.
Do the same thing with the garlic powder, paprika, thyme, salt and pepper
- allow a bit to fall to bottom of pan.
Drizzle oil over top of roast.
Add some water or wine, if desired, to bottom of roasting pan, only enough to make it 1/2" deep. , A combination of liquids can also work
- it depends on your taste preferences. , basting every 30-40 minutes.
If pan becomes too dry, add some water (or wine) to allow for moist cooking and the creation of a flavorful sauce. ,, You may slice the meat the next day or reheat as a one large piece.
About the Author
Bobby Mitchell
Bobby Mitchell specializes in non profit and has been creating helpful content for over 12 years. Bobby is committed to helping readers learn new skills and improve their lives.
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