Main course
Roast veal
A whole piece of veal with potatoes, celery and rosemary, roasted slowly for two and a half hours with butter and red wine.
Recipe from Гордана Мишковска-Колева · Brampton, ON
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Fasting
- Not suitable
Ingredients 13 ingredients
Method
- Rub the meat all over with salt, paprika, black pepper and oil. If you have time, leave it at room temperature for an hour — roasted straight from the fridge, meat cooks unevenly.
- Put the meat into a roasting tin or earthenware dish together with the rosemary.
- Peel and wash the potatoes, cut them into pieces, chop the celery finely and add them around the meat.
- Peel the tomatoes, cut them into pieces and add them along with the parsley and the onions.
- Finally add the butter and the wine. Cover the tin with foil for the first two hours — that way the meat steams and softens.
- Roast at 175 °C for about two and a half hours. Take the foil off for the last thirty minutes so the top browns.
- Let the meat rest for ten minutes before carving, then slice across the grain.
If you cannot find it
Substitutions that work outside Macedonia.
- Veal
- Beef shoulder or topside — you want a cut with connective tissue that softens under slow heat.
- Red wine
- Beef stock with a spoonful of vinegar, if you would rather avoid alcohol.
- Celery stalks
- Diced celeriac, or two bay leaves for scent.
