Soft Pot Roast Veal with Gravy

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STEP-BY-STEP PROCEDURE

1. PREPARE THE MEAT (30 minutes before)

  1. Tying:  If the meat is not already tied, tie it with kitchen string every 3-4 cm to keep its shape.

  2. Dry:  Dry the surface thoroughly with kitchen paper.

  3. Season:  Salt and pepper generously on all sides.

  4. Flour (optional):  Lightly dredge in flour, shaking off excess. This will help form a crust and thicken the sauce.

2. BROWN THE MEAT (Fundamental Phase)

  1. Heat the pan:  Place the saucepan over medium-high heat with the oil.

  2. Browning:  Once the oil is hot, add the meat and brown it for  4-5 minutes per side , until a nice golden brown crust forms all over.  Don’t skip this step!

  3. Remove:  Set the meat aside on a plate.

3. PREPARE THE FRIED FRY

  1. In the same pot , add another tablespoon of oil if necessary.

  2. Add the vegetables:  Combine the onion, carrot, celery, garlic, rosemary, and bay leaf.

  3. Sauté:  Cook over medium heat for 8-10 minutes, stirring, until the vegetables are softened and lightly browned (they will absorb the cooking juices from the meat).

4. FINISH AND PUT THE MEAT BACK

  1. Blend:  Pour in the red wine and scrape the bottom of the pan well with a whisk to dissolve all the browned residue (drains).

  2. Let it evaporate:  Let it boil over high heat for 2-3 minutes until the alcohol smell disappears.

  3. Return the meat:  Place the browned meat on the vegetables.

  4. Add the liquid:  Pour in the hot broth until the meat is 2/3 covered. Add the tomato paste, if using.

  5. Bring to a boil:  Raise the heat to a simmer.

5. SLOW COOKING (The Secret of Tenderness)

  1. Cover:  Put the lid on and reduce the heat to the  lowest possible setting .

  2. Time:  Cook for  2 hours  for a 1.2kg piece,  2 hours and 15 minutes  for 1.4kg.

  3. Turning:  Halfway through cooking, gently turn the meat with tongs.

  4. Check:  The liquid should be just simmering, forming small bubbles. If it dries out too much, add a little broth or hot water.

  5. Temperature:  The meat is ready when a thermometer inserted into the center registers  85-90°C  (for well-done but succulent cooking).

6. MEAT REST

  1. Removing the meat:  Using tongs, transfer the roast to a cutting board.

  2. Cover:  Wrap loosely with aluminum foil and let rest for  at least 20 minutes . This allows the juices to redistribute.

7. PREPARE THE SAUCE

  1. Blend:  Using an immersion blender, blend all the vegetables and cooking liquid directly in the pot until you obtain a smooth sauce. If you prefer a more rustic sauce, you can simply mash the vegetables with a fork.

  2. Thinning:  If the sauce is too thick, add a little broth or hot water.

  3. Refine:  Pass through a fine-mesh sieve for a smooth sauce (optional).

  4. Adjust:  Return the sauce to low heat, season with salt and pepper if necessary. You can add a tablespoon of cold butter, cut into small pieces, to make it shinier and smoother.

8. CUT AND SERVE

  1. Remove the string  from the roast.

  2. Cut  into 1-1.5 cm thick slices with a sharp knife.

  3. Plating:  Arrange 2-3 slices per plate, cover with the hot sauce.

  4. Garnish:  With a sprig of fresh rosemary.

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