EnjoyYourCooking

My Homemade Food Recipes & Tips

Be first one to rate

Veal Roast with Mustard and Garlic

January 1st, 2011 in Beef, Main Dishes by
Total cooking time: 3h 45min
Veal Roast with Mustard and Garlic

This veal roast is a good choice for romantic or family dinner. Meat can be prepared for cooking in advance, like a night before, and then roast day after. That will make meat even better marinated.

I think veal is the best for this recipe, but since veal is hard to get and can be quite pricey – beef can be used as well. If you choose to cook beef – increase roasting time a bit.

Veal roast can be served warm straight from the oven, as one piece or spiced into portions. It also tastes good cooled down.

Ingredients:


How to prepare, step-by-step:

  1. Prepare ingredients: I was lucky to get nice piece of veal chuck roast, boneless shoulder part will work too, as well as if you can’t find veal, beef will do too (beef require more time to cook thought):
    Veal Roast with Mustard and Garlic Recipe: Step 1
    Veal Roast with Mustard and Garlic Recipe: Step 1
  2. Put 2-3 table spoons of mustard to a mixing bowl:
    Veal Roast with Mustard and Garlic Recipe: Step 2
    Veal Roast with Mustard and Garlic Recipe: Step 2
  3. Peel garlic and press it to the mixing bowl:
    Veal Roast with Mustard and Garlic Recipe: Step 3
    Veal Roast with Mustard and Garlic Recipe: Step 3
  4. Add spices, ground black pepper and coriander, ½ teaspoon of each and mix:
    Veal Roast with Mustard and Garlic Recipe: Step 4
    Veal Roast with Mustard and Garlic Recipe: Step 4
  5. Line baking pan with sheet of foil big enough to fold whole piece of meat:
    Veal Roast with Mustard and Garlic Recipe: Step 5
    Veal Roast with Mustard and Garlic Recipe: Step 5
  6. Generously rub meat with salt from each side and put it to the pan:
    Veal Roast with Mustard and Garlic Recipe: Step 6
    Veal Roast with Mustard and Garlic Recipe: Step 6
  7. Spread mustard and spices mix on top and bottom sides of the meat:
    Veal Roast with Mustard and Garlic Recipe: Step 7
    Veal Roast with Mustard and Garlic Recipe: Step 7
  8. Then spread it on sides, make sure whole piece is covered:
    Veal Roast with Mustard and Garlic Recipe: Step 8
    Veal Roast with Mustard and Garlic Recipe: Step 8
  9. Put top and bottom sides of foil together and fold, then repeat with left and right sides, so meat is in airtight foil envelope. Set it aside to marinate for about 30 mins (you can leave it in fridge over night if needed):
    Veal Roast with Mustard and Garlic Recipe: Step 9
    Veal Roast with Mustard and Garlic Recipe: Step 9
  10. Warm up oven at 380F, put meat in and roast for about 3 hours (if you like pink inside – reduce time a bit, if piece of meat is bigger – increase it). I don’t like pink so I roast meat until it starts producing clear juice when pierced with a knife (if you need to test readiness – just get meat out of the oven, unfold and try, if more time is needed just fold it back into foil and put to the oven to cook more):
    Veal Roast with Mustard and Garlic Recipe: Step 10
    Veal Roast with Mustard and Garlic Recipe: Step 10
  11. Once ready, move veal roast to a plate and slice into portion pieces:
    Veal Roast with Mustard and Garlic Recipe: Step 11
    Veal Roast with Mustard and Garlic Recipe: Step 11
  12. Serve warm or cooled down with your choice of side dish. Left overs can be stored in fridge and used for sandwiches:
    Veal Roast with Mustard and Garlic
    Veal Roast with Mustard and Garlic
    This veal roast is garnished with boiled redskin potatoes with garlic and sour cream and tomato and cucumber salad.
Enjoy!

Leave a Reply

7 Comments on "Veal Roast with Mustard and Garlic"

Notify of
Sort by:   newest | oldest
Irbis

Doing it now with a small piece of beef.. Will share my feedback soon 😉

Audrey Burke

This was delicious and simple to prepare! I’m making it a second time, tomorrow for Easter dinner.

I just tried this recipe. I have this to say about that: Wow! Thank you for sharing! I made it for my wife and I, and we’re going to enjoy making sandwiches with the leftovers. Thanks again. It’s terrific!

Dee

Love the flavor and ease of the recipe. However, you have to use a meat thermometer when you cook it. It’s a must-have when cooking larger hunks of meat. I cooked this to 160 degrees and it was succulent.

Carla Corna

DO NOT make this, the cooking time is SO far off! The flavor is bland, I just wasted $45.00 on a veal roast which is as dry as a piece of wood. My saving grace is that I did not make the other two dishes that were suggested. Happy Easter.

wpDiscuz