Roast veal with potatoes



Roast veal with potatoes

What is the typical Sunday dish? It’s difficult to choose one that everyone agrees on, each of us will remember our family's dishes because in the end that's what it's like, it's our roots that influence our cuisine. But after taking a virtual tour from North to South and exploring the many recipes of our tradition, from the typical Neapolitan ragu to the insurmountable lasagne, we came to an agreement when someone said the word "roast". There were some who proposed the one with milk, the larded one, or the one stuffed with plums. We opted for a classic one at the end, the juicy one accompanied by cubes of potatoes! Within an hour we were all at the table talking about how good and juicy roast veal with potatoes was. This is how we prepare it, a few ingredients, a time just right for cooking and the then your effort is repaid. Get ready to receive many compliments too: a roast like this is not only for Sundays, but for all the great occasions where you can end your meal with a fabulous soft pie with cream!

Ingredients for the roasted veal
Veal sirloin 1.3 lbs (600 g)
Potatoes 2.2 lbs (1 kg)
White wine 3 tbsp (50 g)
Rosemary 2 sprigs
Garlic 2 cloves
Extra virgin olive oil 3 tbsp (40 g)
Fine salt to taste
Black pepper to taste

How to prepare Roast veal with potatoes

To prepare the roast veal in with potatoes start with the latter. After washing and drying them well, peel them 1 and then cut them into cubes of about an inch or so; the most important thing is that they are all the same thickness 2. Pour them into a bowl and add the oil, salt and pepper 3 and peeled garlic.

Add a sprig of chopped rosemary 4 and mix everything, with your hands or with a wooden spoon, 5 then transfer to a dripping pan greased with oil 6 and bake, in a preheated oven in static mode, at 400° F (200° C) for 20 minutes.

In the meantime, tie up the roast. First of all, remove the whitish tissues that could turn hard during cooking, making the meat tough. So with one hand you hold a raised flap of meat while with the other hand you use a sharp knife, the one for filleting fish will do 7, then keep trimming these parts until the piece of meat is completely clean 8. Now you can tie it together. Unroll a large amount of kitchen string and place it underneath the meat lying horizontally on the cutting board 9.

Tie the two ends together with a double knot on the outer side: for convenience we start from the left to the end 10. Now pass the string around your hand twice 11 (if you think you can, also rotate your hand so the string automatically knots), until it forms a loop 12.

Then put the meat inside 13 and tighten the string by pulling the upper or lower end until it reaches the center 14. This is the first knot, repeat until the piece of veal is completely wrapped: in the meantime, remember to leave about a half an inch of space between one knot and the other 15.

At the end 16, turn the meat over on the other side, keeping the ends still 17, and tie it all together with a double knot on the side opposite to the first one 18.

Splint the meat by passing the other sprig of rosemary under the knots 19 and then salt and pepper the cutting board 20. Place the piece of meat on it and start massaging it, making the seasoning stick to all the parts 21.

Heat the oil in a frying pan and add the meat 22, leaving it sealed on all sides over a medium-high flame. Every minute or so, to turn it with tongs or wooden spoons 23 making sure that the meat browns well 24.

When all sides of the piece of meat are well sealed, steam with the white wine 25 and let it evaporate for a few moments, then turn off the stove 26. Put the meat on the center of the drip pan by making space among the potatoes 27.

Sprinkle the piece of veal with the sauce 28 and insert a roast thermometer until it reaches the center of the meat. Continue cooking at 400° F (200° C) , until the meat thermometer reaches 150° F (65° C), approximately 35 minutes 29. After your roast veal with potatoes is done: wait a few minutes before removing the string and slicing this treat 30!


Once the meat is done, it would be better to eat it immediately so that it is still tender. But if you prefer, you can keep it for a couple of days at most, making sure to keep it in the fridge covered with plastic wrap.

We do not recommend freezing roast veal with potatoes once cooked.


To turn the meat, remember never to use sharp utensils, as the juices may come out and make the meat tough to chew.

If you want to make this dish more fragrant, add some sage and bay leaves to the rosemary and the meat or to the potatoes.