Rosé Veal, Roast, (+/- 1 Kg)

£28.05

In stock

SKU: MRVROFK01 Categories: , , ,
About Product
What's it like? Our rosé veal roast has a similar taste to beef but is slightly lighter in colour and has a delicate and succulent taste. Sourced from humanely raised young calves, our rosé veal roast offers a tender and flavorful dining option that's both ethically conscious and delicious.
  • Our rosé veal meat is sourced directly from the Netherlands.
  • It's butchered by us here at Kezie.
  • Includes 1 x 1kg rosé veal roast in a pack.

Why not try:

  • Herb-Crusted Veal Roast: Season the roast with salt and pepper. Rub it with a mixture of minced garlic, chopped fresh herbs like rosemary, thyme, parsley, and olive oil. Roast the veal in the oven until cooked to your desired level of doneness. Let it rest before carving. Serve the herb-crusted rose veal roast with roasted potatoes, steamed vegetables, and a rich pan sauce made from the drippings.
  • Red Wine-Braised Veal Roast: Sear the seasoned roast in a hot pan with oil until browned on all sides. Remove the roast from the pan and set it aside. In the same pan, sauté onions, carrots, celery, and garlic until softened. Deglaze the pan with red wine and scrape up any browned bits. Return the veal roast to the pan and add enough beef or vegetable broth to partially cover the meat. Cover the pan and simmer on low heat until the veal is tender and flavorful. Serve the red wine-braised rose veal roast with creamy mashed potatoes and roasted root vegetables.
  • Roast Veal with Mustard-Herb Crust: Combine Dijon mustard, minced garlic, chopped fresh herbs like thyme and rosemary, and breadcrumbs to form a paste. Spread the mixture over the surface of the roast. Roast the veal in the oven until cooked to your desired level of doneness. Allow it to rest before slicing. Serve the roast veal with the mustard-herb crust alongside roasted Brussels sprouts and a tangy cranberry sauce.
  • Rose Veal Pot Roast: Sear the seasoned roast in a Dutch oven or large pot until browned on all sides. Remove the roast and set it aside. Sauté onions, garlic, and carrots until softened. Return the roast to the pot and add beef or vegetable broth, along with herbs like bay leaves and thyme. Cover and simmer on low heat for several hours until the veal is tender. Add potatoes and other root vegetables during the last hour of cooking. Serve the rose veal pot roast with the vegetables and ladle the flavorful cooking liquid over the meat.
  • Roast Veal with Mushroom Sauce: Season the roast with salt and pepper. Roast it in the oven until cooked to your desired level of doneness. In a separate pan, sauté sliced mushrooms until golden brown. Add minced shallots, garlic, and fresh thyme. Deglaze the pan with white wine and simmer until the liquid is reduced. Stir in heavy cream and simmer until the sauce thickens slightly. Serve the roast veal with the mushroom sauce, accompanied by roasted baby potatoes and steamed asparagus.
Nutritional Information
VALUES OF COOKED PRODUCT PRODUCT (PER 100G)
Energy (kJ) 604
Energy (kcal) 143
Fat (g) 1.8
of which Saturates (g) 0.8
Carbohydrates (g) <0.1
of which Sugars (g) <0.1
Fibre (g) <0.1
Protein (g) 31.6
Salt (g) 0.18
Cooking Instructions

Defrost for 24 hours. Once defrosted, use within 24hrs and do not refreeze.

For best results, fully defrost and cook from chilled. The following instructions are guidelines only. Please ensure the product is thoroughly cooked through before serving.

Slow Cook: *Preheat oil in a pan and the oven on a medium heat (180°C / Gas Mark 5). * Remove product from packaging. * Fry the meat in a frying pan until browned on all sides. * Place in a casserole dish and cook in the oven for up to 2 hours. Check that the meat is roasted by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done. 

Rest the roast for at least an hour so that the juices are reabsorbed. If you carve the meat too soon, it will be dry rather than juicy.

Ingredients

Rosé Veal Meat (100%)

Allergen Advice: For allergens, see ingredients in BOLD

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