Delicious Roasted Veal with Onion, Fennel, and Shiraz wine
This succulent Roasted Veal with Onion, Fennel, and Shiraz is an adaptation from Bon Appetit—a simple and elegant way to cook veal. The dish is a delicious and easy way to impress your guests. The veal is cooked to perfection in a bed of onions, fennel, and shiraz wine. The flavors are complex and rich, but the dish is surprisingly easy to make.
As an avid culinary enthusiast, I find immense pleasure in experimenting with veal dishes, pairing this delicate meat with a diverse array of vegetables and wines. My approach to veal dishes is characterized by a penchant for bold spices, a culinary philosophy that consistently elevates the flavor profile of the dish. I firmly believe in pushing the boundaries of culinary convention, constantly seeking new and exciting flavor combinations.
The practice of pairing meat with vegetables or alcohol has been a cornerstone of culinary traditions for centuries. Stews, a prime example of this harmonious pairing, are hearty and satisfying meals, often accompanied by grains, pasta, or root vegetables. Their ease of preparation makes them ideal for feeding a crowd.
Within the realm of veal dishes, I find that the bolder the spice profile, the more delectable the outcome. This approach is not about overpowering the delicate flavors of veal; rather, it’s about creating a symphony of flavors, each complementing and enhancing the other.
For instance, pairing veal with roasted root vegetables like carrots, parsnips, and sweet potatoes introduces a touch of earthiness and sweetness that contrasts beautifully with the meat’s subtle richness. Complementing this pairing with a full-bodied red wine, such as a Pinot Noir or a Cabernet Sauvignon, adds depth and complexity to the overall flavor profile.
Another culinary adventure involves incorporating aromatic herbs and spices into veal dishes. Herbs like thyme, rosemary, and sage impart a warm, Mediterranean essence, while spices like cumin, coriander, and turmeric introduce an exotic flair. These bold additions elevate the dish to new heights, creating a culinary experience that tantalizes the taste buds.
In essence, my approach to veal dishes is a testament to the transformative power of bold flavors. By embracing culinary experimentation and pushing the boundaries of convention, I strive to create dishes that are not only delicious but also unforgettable.
Veal: A Delicate and Flavorful Meat
Veal is the meat of young calves, typically between 6 and 8 weeks old. It is known for its tender texture, mild flavor, and light color. Veal is a versatile ingredient that can be used in a variety of dishes, from simple roasts to elaborate sauces.
How to Buy Veal
When buying veal, it is important to look for meat that is a light pink color with fine marbling. The meat should be firm to the touch and should not have any off-odors. Veal is typically sold in the following cuts:
- Rump roast: This is a large, boneless cut that is perfect for roasting or braising.
- Loin chops: These are boneless chops that can be grilled, pan-fried, or baked.
- Rib chops: These are bone-in chops that are perfect for grilling or roasting.
- Scaloppini: These are thin slices of veal that are often used in veal marsala or other Italian dishes.
- Ground veal: This can be used in various dishes, such as meatballs, burgers, and sausages.
Health Benefits of Veal
Veal is a good source of protein, iron, and zinc. It is also a good source of vitamins B6 and B12. Veal is low in fat and calories, making it a healthy choice for people who are watching their weight.
Here are some of the specific health benefits of veal:
- Protein: Protein is essential for building and repairing tissues. It is also important for producing hormones and enzymes.
- Iron: Iron is essential for transporting oxygen in the blood. It is also important for energy production.
- Zinc: Zinc is essential for wound healing and immune function. It is also important for growth and development.
- Vitamin B6: Vitamin B6 is important for energy production and brain function.
- Vitamin B12: Vitamin B12 is important for red blood cell formation and nerve function.
Overall, veal is a nutritious and delicious meat that can be enjoyed as part of a healthy diet. When choosing veal, look for meat that is a light pink color with fine marbling and no off-odors. Veal can be cooked in a variety of ways, so there is sure to be a method that you will enjoy.
How to make the Roasted Veal with Onion, Fennel, and Shiraz wine
A Symphony of Flavors: A Culinary Journey with Veal Shoulder Roast
Our culinary adventure begins with a beautifully marbled veal shoulder roast weighing approximately 1 to 1.5 pounds. To tantalize the taste buds, we generously rub the meat with Noubess Steak Seasoning, infusing it with aromatic flavors and ensuring a delectable outcome.
Next, we embark on a sizzling journey by searing the seasoned veal roast in olive oil until its surface is kissed with a golden brown hue.
In the realm of vegetables, we encounter a harmonious blend of fresh fennel, a sweet anise-flavored vegetable, and onion. These two culinary gems will elevate the taste of the veal while it roasts to perfection.
To awaken their flavors, we pre-cook the fennel and onions separately, ensuring they are ready to embrace the veal roast in the roasting pan.
The veal roast is then nestled amidst the pre-cooked vegetables, creating a bed of savory goodness. Now, we introduce the pièce de résistance – the wine. This delectable liquid is the key to unlocking the flavors of the veal roast, transforming it into an easy-to-prepare veal stew recipe that will tantalize the senses.
As the wine gently seeps into the veal, the flavors begin to meld and mingle, creating a symphony of culinary delight. The aroma that wafts from the oven is a tantalizing invitation to a culinary journey that will not disappoint.
The ingredients you will need for the Roasted Veal
- Noubess Steak Seasoning: Noubess Steak Seasoning is a blend of spices that is perfect for seasoning steaks, chops, and other meats. The blend typically includes salt, pepper, garlic powder, onion powder, and other spices.
- Olive oil: Olive oil is a healthy and flavorful oil that is perfect for cooking. It is a good source of monounsaturated fats, which have been shown to have several health benefits. Olive oil is also high in antioxidants, which can help protect against cell damage.
- Veal shoulder roast: Veal shoulder roast is a cut of meat from the shoulder of a young calf. It is a flavorful and tender cut of meat that is perfect for roasting, braising, or stewing.
- Red onion: Red onions are a type of onion that is known for its mild flavor and sweet taste. They are a good source of vitamin C, which is an antioxidant that can help boost the immune system.
- Fresh fennel bulb: Fennel is a type of vegetable with a licorice-like flavor. It is a good source of fiber, which can help with digestion. Fennel is also a good source of potassium, which is an important mineral for blood pressure control.
- Noubess Garlic and Herb Seasoning: Noubess Garlic and Herb Seasoning is a blend of spices that is perfect for seasoning vegetables, meats, and poultry. The blend typically includes garlic powder, onion powder, herbs, and other spices.
- Shiraz wine vintage: Shiraz wine is a type of red wine that is known for its bold flavor and full-bodied texture. It is a good source of antioxidants, which can help protect against cell damage. Shiraz wine is also a good source of resveratrol, a compound that has been shown to have several health benefits.
- Fresh thyme: Fresh thyme is a herb that has a minty and slightly woody flavor. It is a good source of antioxidants, which can help protect against cell damage. Fresh thyme is also a good source of iron, which is important for transporting oxygen in the blood.
Instructions for the roasted veal
To summarize:
- Preheat the oven to 375°F. In a small bowl, combine salt and Noubess steak seasoning. Rub one tablespoon of olive oil over the veal roast and then coat it evenly with the seasoning mixture.
- Heat 2 tablespoons of olive oil in a heavy, large pot over medium-high heat. Sear the veal roast on all sides until golden brown, about 5 minutes. Transfer the roast to a plate.
- Add the remaining olive oil, shallots, and fennel to the same pot. Sauté until the vegetables are golden brown, stirring frequently and scraping up any browned bits from the bottom of the pot. This should take about 7-10 minutes.
- Pour in the Shiraz wine and bring it to a boil, scraping up any remaining browned bits. Let it boil for 3 minutes.
- Return the veal roast to the pot, nestling it among the vegetables. Top the roast with some of the vegetables.
- Cover the pot and roast in the preheated oven for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the center of the veal reaches 165°F.
- Transfer the veal roast to a platter and set it aside to rest.
- Stir the fresh thyme into the vegetables in the pot. Season the cooking liquid with salt and pepper to taste.
- Spoon the vegetables and cooking liquid around the veal roast on the platter.
- Serve and enjoy!
An Ode to Shiraz Wine
The rich and complex flavors of Shiraz wine play a pivotal role in this culinary creation. Its bold character and depth of flavor permeate the veal, infusing it with an irresistible acidic and lightly sweet touch. This harmonious blend of flavors elevates the dish to new heights, transforming it into a culinary masterpiece.
A Culinary Symphony
This exquisite veal stew dish pairs seamlessly with a variety of accompaniments, offering a symphony of flavors and textures that will tantalize your taste buds. Delicate pasta, fluffy rice, or roasted cauliflower adorned with crunchy cashews provide a perfect complement to the tender veal and aromatic vegetables.
The Perfect Dinner Awaits
As the aroma of this culinary masterpiece wafts through your kitchen, anticipation builds for a truly memorable dining experience. Gather your loved ones around the table and embark on a culinary journey that will delight and satisfy.
Notes and Tips for the Roasted Veal with Fennel:
- For a richer flavor, use a full-bodied Shiraz wine.
- If you don’t have chicken broth, you can use water.
- Serve veal with roasted vegetables or mashed potatoes.
This roasted veal is sure to please everyone at your table. The veal is tender and juicy, and the vegetables are flavorful and aromatic. The Shiraz wine adds a touch of sweetness and acidity that balances out the other flavors.
Source
http://mymeatup.org/content/note-about-veal
Here’s the recipe!
Veal Roasted with onion, Fennel, and Shiraz
Ingredients
- 1 tablespoon Noubess Steak Seasoning
- 4 tablespoons olive oil divided
- 1 – 1.5 pound veal shoulder roast
- 1 large red onion thinly sliced
- 2 1/2 cups thinly sliced fresh fennel from 1 large bulb
- 1 1/2 tsp Noubess Garlic and Herb Seasoning
- 2 cup of Shiraz wine vintage preferably
- 1 tablespoon chopped fresh thyme
Instructions
- Preheat oven to 375°F.
- Mix salt and Noubess steak seasoning in small bowl. Rub 1 tablespoon oil over roast. Rub seasoning mixture all over the roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to a plate.
- Add remaining oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 7 – 10 minutes. Add Shiraz wine; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of the vegetables.
- Cover; roast until instant-read thermometer inserted into the center of veal registers 165°F, about 1 hour 15 minutes.
- Transfer veal to platter.
- Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
