🔕 🔔

Follow friends and influencers

By following your friends and influencers you'll be able to see what they're saving in real time.
Sign up Feed preview
Loading…
All questions

roast veal breast on the bone

Most recipes call for roasting for 2 hrs or so covered, then 1 hour or so uncovered (sometimes at a higher temp) to brown. To work a day or 2 ahead, I am thinking I will roast for 2 hours covered, then refrigerate for 1 day or 2, then finish the roasting uncovered a few hours before serving. Any thoughts on whether this 2-stage process will work? Thanks.

asked by Tarragon about 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 3523 views
ReneePussman
added about 6 years ago

It may work. The rest in the fridge will allow the gelatin to set up and give the meat a firmer texture when you finish cooking it. Just make sure you don't over cook it the second go round. Since it is veal, it won't have the same amount of fat and connective tissue so make sure it doesn't dry out. Good luck and let us know how it turns out!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

I'm skeptical. First, I like the fact that you are roasting on the bone. But I never roast anything covered because most often I'm basting. When the meat hits its proper internal temperature I take it out and tent it with foil for 15 minutes. It gets a "heat boost" as the boiling juices settle back in. I don't think you will achieve this with a refrigerated, partially cooked roast.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

jmburns
added about 6 years ago

Well I am sort of in the middle here. I think you can roast ahead and then finish later. Just remember to let the meat come to room temp so it will cook evenly. I would tent initially only because it is a veal roast and can dry out very easily basting is fine but a veal roast does not put out much liquid like a beef roast does.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)