It’s a simple recipe, sure to be a hit, especially with children, and it’s part of my childhood, even though I don’t associate it with any particular family memories.

Roast Veal in Milk

  • Preparation time: 30 minutes + cooking time
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 800 grams of veal topside
  • 1 carrot
  • 1 small onion
  • 1 rib of celery
  • ½ glass of white wine
  • a few sage leaves
  • 1 sprig of rosemary
  • 1 clove of garlic
  • Extra virgin olive oil to taste
  • 1 teaspoon of butter
  • 3/4 liter of milk
  • Salt and pepper to taste
  1. Instructions
  2. With kitchen twine, proceed to create the netting.
  3. Chop the vegetables finely.
  4. In a pan with oil brown the veal on all sides. Add the garlic and the vegetables and cook for few minutes.
  5. Deglaze with the wine.
  6. Once the alcohol has evaporated, add the milk and the bouquet garni.
  7. Cook over low heat for at least an hour and a half.
  8. Season with salt and pepper.
  9. Let the meat rest, covered, for a few minutes, then cut it into thin slices.
  10. Meanwhile, reduce the sauce over high heat, removing the aromatic bouquet garni and adding the butter and blending everything with an immersion mixer.
  11. Serve the meat with the milk sauce.

Tips to ensure the success of the dish:

  • Make sure to let all the alcohol evaporate before adding the other ingredients. Also, the wine used must always be of good quality.
  • If in doubt, the veal’s core should be cooked to around 65°-68°C (149°-155°F). Use a probe thermometer.
  • Before plating, let the meat rest, covered, for at least five minutes. This helps redistribute the meat’s juices.
  • Always add salt and pepper at the end of cooking.