Soft Pot Roast Veal with Gravy

PERFECT TRICKS AND TIPS

Choice of meat:

• Topside  (lean and firm) or  rump  (slightly fattier) are the ideal cuts.

• Ask the butcher for a  well-aged piece .

• Young veal is more tender.

For browning:

• The meat must be  at room temperature  before cooking.

• Dry it  very well : humidity prevents the crust from forming.

• Don’t move it  for the first few minutes: it needs to stick to the pan to form a crust.

For slow cooking:

• The  slightest simmering  is essential: bubbles that are too large will toughen the meat.

• Do not open the lid often : it loses temperature and humidity.

• Use a  heat diffuser  if you have a powerful burner.

For the sauce:

• If the sauce is too watery, reduce it over high heat without a lid.

• For a more intense flavor, add a spoonful of  Worcestershire sauce  or  Dijon mustard .

COMBINATIONS

Classic side dishes:

1. Creamy mashed potatoes  (for dipping into the gravy)

2.  Soft or toasted polenta

3. Baked potatoes  with rosemary

4.  Stewed carrots and peas

5. Sautéed spinach  with garlic

Wine:

• Elegant and not too tannic red : Barolo, Barbaresco, Brunello di Montalcino (if of quality)

• Everyday red : Chianti Classico, Montepulciano d’Abruzzo, Valpolicella Superiore