Veal Roll Roast

Veal Roll Roast

1 ½ kilo veal roll roast.
2 cloves garlic.
2 heaped tablespoons Rosemary.
Salt & pepper.
½ cup oil.
1 tablespoon butter.
1 cup white wine.


Rub roast with butter, salt and pepper.
Heat a 5lt pot and add oil, garlic and rosemary.
Place the roast and seal it all around.
Add wine and let evaporate then place lid on vent closed for ½ hour then open and continue cooking for another ½ hour, rolling a couple of times.
Place steamer over top with vegetable of your choice and steam for 10-15 minutes.
Remove meat and let it rest for 5 minutes.
Reduce juices if necessary.
Serve sliced roast meat surrounded with warm steamed vegetables.

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