You may also like
Categories:
butter cooking oil veal loin carrots onions fennel bulbs parsley thyme bay leaf salt fresh ground black pepper bacon heavy cream white wine fresh thyme
Viewed: 48 - Published at: 2 years agoIngredients
- 5 tablespoons butter
- 2 tablespoons cooking oil
- 15-pound boneless veal loin roast, tied
- 2 carrots, chopped
- 2 onions, chopped
- 2 fennel bulbs, chopped
- 8 parsley sprigs
- 2 teaspoons dried thyme
- 1 bay leaf
- 1/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3 strips bacon
- 1/2 cup heavy cream
- 1 tablespoon dry vermouth or dry white wine
- 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
Method
- Heat the oven to 325.
- In a large, heavy, ovenproof pot, melt 2 tablespoons of the butter with the oil over moderately high heat.
- Add the veal roast and brown well on all sides, 10 to 15 minutes.
- Remove the veal.
- Pour off the butter and oil and wipe out any blackened bits with paper towels.
- Melt the remaining 3 tablespoons butter in the pot over moderate heat.
- Add the vegetables, parsley, the 2 teaspoons dried thyme and the bay leaf and cook, covered, until the vegetables have begun to soften, about 5 minutes.
- Sprinkle the veal with the salt and 1/4 teaspoon of the pepper.
- Top with the bacon.
- Put the veal in the pot with the vegetables and cover.
- Roast in the oven, basting occasionally, until done, about 11/2 hours.
- Transfer the veal to a carving board and leave to rest in a warm spot for about 15 minutes.
- Pour off most of the fat from the pot.
- Strain the cooking liquid into a medium saucepan and press the vegetables to get all the liquid.
- Add the remaining 1/4 teaspoon pepper, the cream, vermouth and the 1/2 teaspoon dried thyme, if using, and bring to a boil over moderately high heat.
- Boil until reduced to 1 cup, about 5 minutes.
- Strain and stir in the fresh thyme, if using.
- Remove the bacon and strings from the veal roast and slice it.
- Serve with the thyme sauce.
