I love veal. I particularly love milk fed veal that has pale nearly beige meat when raw and a nice pink when perfectly cooked. U.S. veal tends to be milk fed. Australian veal, which I also like, is quite red in comparison (easily mistaken for beef, as in this photo here) but also tastes delicious. I lived in the U.S. for several years and enjoyed my share of veal while there. When I moved back to Asia, I would dream of veal chops with increasing frequency until I was lucky enough to eat one or took a trip back to the U.S. So when someone comes for a visit from the States, and they are willing to carry just about anything, veal is it for me. In the past month we have had two racks of veal in our homeâ€¦more than we cook in an entire year. Not only did I get the roast, I also got to eat lots of leftovers!
We cooked the first rack of veal a couple of days after Christmas. I had ordered it from my favorite butcher and he assured me it was top quality Australian beef. At about 6 kilos, it was substantial. Then my sister arrived from New York a few days later and in her maletas was another rack of veal, this time my pale milk-fed favorite so we cooked that the next night. To cook, follow this simple and fool-proof recipe: chop up 2-3 carrots, several stalks of crisp celery, 2-3 white onions and place them at the bottom of a large roasting pan. Place the veal roast on top of this and season the roast well with salt, pepper and lots of dried and/or fresh thyme. Put in a 375 degree oven until cooked rare (perhaps an internal temperature of 120 if you have an instant read thermometer. My six kilo roast took about 1.5 hours, I think. Let it rest for 10-15 minutes before slicing.
Remove the roast and let it rest on a plate or cutting board. Then put the roasting pan over a flame and deglaze with a can or two of chicken stock and or some white wine and stock. Add some salt and pepper to taste and perhaps Â½ tablespoon of cornstarch to just slightly thicken the sauce. Strain and serve with the sliced veal. This is more of a jus or sauce, not thick gravy. It is absolutely delicious and make sure you make a lot so you have sauce for the leftovers! Whatâ€™s the best part of the roast? The bones, of course!