Veal in the oven with potatoes: recipes and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Don't know what to cook in the oven? Veal with potatoes is a fragrant and tasty dish that will harmoniously fit into both a routine diet and a festive party menu. It is important that the veal is marbled with fat, otherwise the meat will dry out during cooking.

How to cook veal: nuances and tricks

This is a versatile product that can be used in a variety of recipes. Veal tenderloin is a good choice if you want meat that is lean and tender.

How to choose the right meat? Frozen veal is less juicy when baked, so try to buy fresh or chilled meat. Many cooks roast veal by wrapping it in foil or cling film.

What are the best spices to use with veal? Be sure to add sprigs of rosemary, thyme, oregano to the juicy meat. Chopped garlic will enhance the taste of the dish, saturate the aroma with new spicy accents.

Simple and delicious! Baked veal with potatoes

How to surprise guests and households, what delicacy to serve as the main treat for the holiday? Recipe for veal in the oven -a win-win option, because cooking this dish does not take much time and physical resources.

Used products:

• 1 kg veal;
• 1 kg potatoes;
• 200 ml chicken broth;
• 100ml white wine;
• 25 ml olive oil;
• sage, rosemary.

Cooking processes:

1. Tie up the meat, season with sprigs of fragrant spices. Fry the meat on both sides in a pan.
2. While the meat is frying, you can peel the potatoes, cut them into pieces.
3. Transfer the roast from the pan to a large baking dish, spread the potatoes evenly.
4. Fill with broth, wine. Cook veal with potatoes in an oven preheated to 180 degrees.

To see if the meat is ready, insert a toothpick into it after an hour. If a clear liquid comes out, and not pink, it means that the veal is ready. Fry the potatoes further until nicely golden brown.

Paradise for gourmets! Juicy meat with potatoes and spices

Who wouldn't want to try this tender veal with potatoes? You can cook a real culinary miracle in the oven, which will serve as a nutritious dinner or lunch.

Used products:

• 1, 2 kg potatoes;
• 1 kg veal;
• 110ml white wine;
• 80 ml olive oil;
• 2 medium bows;
• bay leaf, saffron.

Place the veal on a baking sheet. Season with s alt, onion rings, white wine, saffron, pepper and bay leaf. Marinate for about 2 hours. Boil the peeled potatoes for half an hour.

Preheat oven to 180 degrees. When the potatoes are cooked, drain the water and add the ingredient to the meat. Drizzle generously with olive oil, bake for an hour until the meat and potatoes are browned. Chop the cooked veal.

Canadian traditions: tender meat and potato garnish

Can I cook juicy and soft veal in the oven? Certainly! Flavorful meat will be even better if seasoned with sugary maple syrup. Add beans for more nutrition.

Used products:

• 1 kg veal breast;
• 375ml chicken stock;
• 75ml maple syrup;
• 75g all-purpose flour;
• 30 ml apple cider vinegar;
• 15 ml Dijon mustard;
• 3-4 potatoes;
• 1 onion;
• 1 celery stalk;
• pepper, bay leaf.

Cooking processes:

1. Prepare ingredients: peel potatoes and onions, rinse celery under running water; cut vegetables into large cubes.
2. Cut the veal, sprinkle with flour (leave the rest).
3. In a large Dutch oven or saucepan, heat 2 tablespoons (30 ml) oil over medium heat; fry the meat, transfer to a plate.
4. Reduce fire toaverage; add the onion, celery, pepper and bay leaf to the pot.
5. Cook, stirring, about 3 minutes. Sprinkle with remaining flour, continue cooking 1-2 minutes.
6. Slowly stir in the maple syrup, vinegar and mustard; bring to a boil, scraping the brown bits off the sides of the pot.
7. Return the veal breast to the bowl, cover and bake in the oven at 160°C for 1 hour, turning every half hour.
8. Add potatoes. Bake for 60-90 minutes until meat is soft and root tender.

Transfer the finished roast to a board, wrap in foil, leave for 12-17 minutes. Transfer potatoes to a plate. Boil the sauce, cook until the aromatic seasoning reaches the desired consistency.

Veal Chops with Fried Potatoes and Gorgonzola

How can you diversify the usual veal in the oven? Season the potatoes with crumbly crumbs of soft cheese. For more spiciness, use red pepper flakes, black peppercorns.

Used products:

• 4 veal ribs;
• 450g potatoes;
• 100 ml chicken broth;
• 100 ml balsamic vinegar;
• 60ml olive oil;
• crushed gorgonzola cheese.

Preheat the oven to 200 degrees. Peeled potatoes cut into cubes, put on a baking sheet in neat rows. Bake for 25-30 minutes until the sides are golden brown and crispy.

Heat the oil in a frying pan. Addveal; fry 2-3 minutes on each side until the ribs are browned. Put the container in the oven; bake for an hour. Remove the pan, transfer the meat to a dish and cover with foil. Mix the broth with vinegar, boil over high heat. Pour meat and potatoes with the resulting sauce, sprinkle with fragrant cheese.

Classic recipe. Potatoes with veal in the oven

What foods can be used as a garnish? Serve tender meat with your favorite vegetables (carrots, zucchini, eggplant, bell peppers). Don't forget the sauce! Try sour cream, garlic or tomato.

Used products:

• 1 kg potatoes;
• 800g veal;
• 200 ml chicken broth;
• 75-100ml red wine;
• 20 ml vegetable oil;
• spices.

Cooking processes:

1. Preheat the oven to 160 degrees. Grease the bottom of a large brazier with oil, put the veal.
2. Spice and bake for an hour.
3. Peel the potatoes and cut into 3-4 cm pieces. Cover with water and set aside. Wipe the pieces with paper towels.
4. After the meat has been browned for an hour, place the slices in a baking dish.
5. Keep cooking for an hour. Total beef is cooked for 2 hours.

Remove the veal from the heated platter and serve with the potatoes. Sprinkle with s alt and pepper to taste. Pour the fat from the broiler, add the broth and wine. Bringto a boil. Steam for 2-3 minutes until the sauce thickens. Season the fragrant dish with the finished mass.