What to do with a veal cross rib roast? Braise or Roast? Something else?

I bought a beautiful veal cross rib roast at our farmer's market. Am I best off braising or roasting this cut? I've read traditional recipes (e.g. Good Cook series Beef/Veal) for a fricandeau or roast with mustard & creme. Any advice? Thanks very much.

  • Posted by: crm
  • May 28, 2011
  • 1 Comment

1 Comment

pierino May 28, 2011
Stick with the roast idea. You can season with veal friendly herbs such as sage and thyme and perhaps lard it with a few garlic cloves. Deglaze the roasting pan with white wine to bring up a delicious jus.
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