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.