Roasted Veal with Whole Garlic
From chefmeow 16 years agoIngredients
- roasted veal With Whole garlic shopping list
- 3 pound boneless veal loin or rib roast shopping list
- 3 tablespoons extra virgin olive oil shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 2 bay leaves shopping list
- 4 fresh thyme sprigs shopping list
- 1/4 pound fatback sliced 1/4" thick shopping list
- 6 garlic heads shopping list
- 6 garlic cloves shopping list
- 1 cup dry white wine shopping list
- 1/2 cup water shopping list
How to make it
- Preheat oven to 425.
- Rub roast with 1 tablespoon of the olive oil and 3/4 teaspoon each of the salt and pepper.
- Put the bay leaves and thyme sprigs on top then lay the sliced fatback along the top.
- Tie into a neat roll with kitchen string.
- Cut the upper 1/4 inch off the top of each garlic head.
- Rub the heads with remaining olive oil and sprinkle with the remaining salt and pepper.
- Put the roast fat side up on a rack in a roasting pan.
- Place the garlic heads and garlic cloves in the pan around the rack.
- Roast occasionally basting the garlic heads with the pan juices for 1 hour.
- Transfer roast and garlic to a platter.
- Cover loosely with aluminum foil and let rest for 10 minutes before carving.
- Meanwhile set the pan on the stovetop over medium low heat.
- Add the white wine and deglaze stirring to dislodge any browned bits on the bottom.
- Add the water and stir until reduced for 2 minutes.
- Cut the roast into slices about 1/2 inch thick then remove the fatback and kitchen string.
- Arrange on a platter with the garlic heads.
- Drizzle with a little of the sauce and pass the remaining sauce at the table.
People Who Like This Dish 3
- twill10 Cape Girardeau, MO
- lovemybirds Dayton, OH
- hortonfarmer Horton, MI
- chefmeow Garland, TX
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