Ingredients
1/4 cup olive oil
1 tbsp chopped shallots
1/2 tsp ground rosemary
1 tsp salt
1/2 tsp freshly ground pepper
5 lb veal round roast
1/4 cup lemon juice
1/2 cup white wine
2 tbsp unsalted butter
Directions
MIX 3 TABLESPOONS OIL, shallots, half the rosemary, salt and pepper
together and rub all the surfaces of the veal. Cover and refrigerate
for at least 4 hours, or overnight. Heat remaining oil in a Dutch
oven or covered casserole over medium-high heat on top of the stove.
Add the veal and sear on all sides until browned, about 15 minutes.
Use a pair of large spoons or tongs to turn the meat so you don't
pierce it. Drain excess fat. Add the lemon juice, wine and remaining
rosemary. Cover and reduce heat to low. Cook for 2 hours, or until
tender. Check periodically and, if the casserole is dry, add a
tablespoon or two of water. Remove the pot from the heat, uncover and
transfer the roast to a carving board. Let the roast rest for 15
minutes before slicing. Swirl butter into the cooking juices in the
casserole. To serve, cut the roast into 1/4-inch slices and arrange
on a serving platter. Strain the sauce over the meat and serve
immediately.
Servings: 8 servings
Pot-Roasted Veal Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
We can follow the history of written recipes far back into ancient history, in fact as far into history as the Egyptians, and potentially, even further back. Having said that, in the main part, these early recipes were just very simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main meal and afters, a style of dining still practiced today. Aspicius recounts how the chefs of Roman times were skilled in the use of many spices and herbs, including some that we all recognise such as basil, mint and dill. Later, there were some books from the fourteenth century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that is popular today, but rather recipes for the types of food eaten by the nobility of the period. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices like rosemary and coriander. These new foods and spices was responsible for an explosion in manuscripts on cookery, many of which still exist in private libraries. The arrival of television gave us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Pot Roasted Veal recipe.
