Don't know what to cook in the oven? Veal with potatoes is a fragrant and tasty dish that will harmoniously fit into both a routine diet and a festive menu for parties. It is important that the veal is marbled with fat, otherwise the meat will dry during cooking.
How to cook veal: nuances and tricks
This is a universal product that can be used in the recipes of various dishes. Veal tenderloin is a good choice if you want meat that is lean and tender.
How to choose the right meat? Frozen veal during baking is less juicy, so try to buy fresh or chilled meat. Many cooks bake veal, wrapping it with foil or cling film.
What spices are best used with veal? Be sure to add sprigs of rosemary, thyme, oregano to juicy meat. Chopped garlic will enhance the taste of the dish, saturate the aroma with new piquant accents.
Simple and delicious! Baked veal with potatoes
How to surprise guests and members of the household, what treat to serve as the main treat for the holiday? Recipe for veal in the oven is a win-win option, because the preparation of this dish does not take up a lot of time and physical resources.
Products Used:
- 1 kg of veal;
- 1 kg of potatoes;
- 200 ml of chicken stock;
- 100 ml of white wine;
- 25 ml of olive oil;
- sage, rosemary.
Cooking Processes:
- Dress the meat, season with sprigs of fragrant spices. Fry the meat on both sides in a pan.
- While the meat is fried, you can peel the potatoes, cut them into pieces.
- Transfer the roast from the pan to a large baking dish, evenly distribute the potatoes.
- Season with broth, wine. Cook the veal with potatoes in the oven, preheated to 180 degrees.
To see if the meat is ready, insert a toothpick into it after an hour. If a clear liquid comes out, not pink, it means that the veal is ready. Fry the potatoes to a pleasant golden brown color.
Gourmet Paradise! Juicy meat with potatoes and spices
Who would not want to try this tender veal with potatoes? In the oven you can cook a real culinary miracle, which will serve as a nutritious dinner or lunch.
Products Used:
- 1.2 kg of potatoes;
- 1 kg of veal;
- 110 ml of white wine;
- 80 ml of olive oil;
- 2 medium onions;
- bay leaf, saffron.
Place the veal on a baking sheet. Season with salt, onion, sliced rings, white wine, saffron, pepper and bay leaf. Pickle for about 2 hours. Boil peeled potatoes for half an hour.
Preheat the oven to 180 degrees. When the potatoes are cooked, drain the water and put the ingredient in the meat. Season with plenty of olive oil, bake for an hour until the meat and potatoes are covered with a brown crust. Grind the prepared veal.
Canadian traditions: tender meat and potato garnish
Is it possible to cook juicy and soft veal in the oven? Sure! Flavored meat will be even better if seasoned with sugary maple syrup. For more nutrition, add beans.
Products Used:
- 1 kg of calf breast;
- 375 ml of chicken stock;
- 75 ml maple syrup;
- 75 g universal flour;
- 30 ml apple cider vinegar;
- 15 ml Dijon mustard;
- 3-4 potatoes;
- 1 onion;
- 1 stalk of celery;
- pepper, bay leaf.
Cooking Processes:
- Prepare the ingredients: peel the potatoes and onions, rinse the celery under running water; chop vegetables into large cubes.
- Cut the veal, sprinkle with flour (set aside the rest).
- In a large roasting pan or pan, heat 2 tablespoons (30 ml) of the oil over medium heat; fry the meat, transfer to a plate.
- Reduce the heat to medium; add onion, celery, pepper and bay leaf to the pan.
- Cook, stirring, for about 3 minutes. Sprinkle with the remaining flour, continue cooking for 1-2 minutes.
- Gradually pour maple syrup, vinegar and mustard into the broth; bring to a boil, scraping brown pieces from the sides of the pan.
- Return the calf’s breast to the bowl, cover and bake in the oven at 160 ° C for 1 hour, turning every half hour.
- Add the potatoes. Bake for 60-90 minutes until the meat is soft and the root vegetable is tender.
Put the finished roast on the board, wrap in foil, leave for 12-17 minutes. Put the potatoes on a plate. Boil the sauce, cook until the aromatic seasoning reaches the desired consistency.
Veal chops with fried potatoes and gorgonzola
How can I diversify the usual veal in the oven? Season the potato with crumbly crumb of soft cheese. For greater sharpness, use red pepper flakes, black peas.
Products Used:
- 4 ribs of veal;
- 450 g of potatoes;
- 100 ml of chicken stock;
- 100 ml of balsamic vinegar;
- 60 ml of olive oil;
- crumbled gorgonzola cheese.
Preheat the oven to 200 degrees. Cut the peeled potatoes into cubes, put on a baking sheet in neat rows. Bake for 25-30 minutes until the sides are golden brown and crispy.
Heat oil in a pan. Add the veal; fry for 2-3 minutes on each side until the ribs turn brown. Put the container in the oven; bake for an hour. Take out the pan, transfer the meat to a dish and cover with foil. Mix the broth with vinegar, boil over high heat. Pour the resulting sauce with meat and potatoes, sprinkle with flavored cheese.
The classic recipe. Oven potatoes in the oven
What products can be used as a side dish? Serve tender meat with your favorite vegetables (carrots, zucchini, eggplant, bell pepper). Do not forget about the sauce! Try cooking sour cream, garlic, or tomato.
Products Used:
- 1 kg of potatoes;
- 800 g of veal;
- 200 ml of chicken stock;
- 75-100 ml of red wine;
- 20 ml of vegetable oil;
- spice.
Cooking Processes:
- Preheat the oven to 160 degrees. Grease the bottom of the large roasting pan with oil, put the veal.
- Season with spices, bake for an hour.
- Peel the potatoes and cut them into 3-4 cm pieces. Pour in water and set aside. Wipe the pieces with paper towels.
- After the meat is roasted for an hour, place the slices in a baking dish.
- Continue cooking for an hour. Total beef is cooked for 2 hours.
Transfer veal from a preheated dish and serve with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the frypot, add the broth and wine. Bring to a boil. Steam for 2-3 minutes until the sauce thickens. Season the fragrant dish with the finished mass.