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Veal roast



  • Veal round: 1 kg (about 2.2 lbs)
  • Milk: 500 ml (about 2 cups)
  • Mustard (paste): 1 tablespoon
  • Carrot: 1
  • Onion: 1
  • Extra virgin olive oil: 80 ml (about 1/3 cup)
  • Salt: to taste
  • Pepper: to taste
  • Sage: 4 sprigs
  • Rosemary: 4 sprigs


  1. Clean the veal round, add the herbs, and tie it with kitchen twine to maintain its shape during cooking. Season well with salt on all sides.
  2. In a pot, heat the olive oil and brown the veal on all sides. Remove the roast and add the mirepoix (chopped carrot and onion). Toast the vegetables, then put the roast back in the pot. Pour the milk over the veal, cover with a lid, and cook on low heat for 40 minutes, turning occasionally.
  3. At the end of cooking, remove the roast, discard the twine and herbs, and let it rest in a warm place.
  4. Blend the vegetables together with the cooking sauce, reduce the mixture by half, add a tablespoon of mustard, and stir. Cut the roast into thick slices, about 1.5 cm (about 0.6 inches) thick, mix, and plate as desired.
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