Featured Recipe
Veal Roast with Peppers and Sage
By Kate
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A roasted veal loin with vibrant peppers, fresh sage, and tangy lemon. Uses oregano instead of sage for herbal depth and adds smoked paprika for a subtle smoky warmth. Lemon zest brightens the oil-seared meat, while reduced chicken stock sauce balances acidity. Peppers and shallots caramelize slowly. Cherry tomatoes burst juice near the end. Adjust roast timing by feel not clock for consistent pink interior. Pan sauce strained to avoid grit. Allergen free without dairy, nuts or eggs, suitable for delicate diets.
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Prep:
35 min
Cook:
50 min
Total:
Serves:
6 servings
roast
herbs
seasonal
Introduction
Roast veal, always a challenge to get pink but cooked. Skin tight, browned, fragrant—big deal for flavor lock-in. Herb under string, zest in pan; both deliver punch without fuss. Garlic left whole, crushed, gives subtle bass note in sauce. Pan sauce made from meat fond and flour thickened, carefully strained. Peppers caramelized slow with shallots create sweet smokiness; tomatoes pop with acid near the end to cut richness. Fake timing—watch meat texture, not clock, oven variates. Busy cooks, multitask prep veggies while roast rests; practical, no waiting around. Simple swaps infuse new life—oregano here, smoked paprika for depth. Reliable methods build confident cooking. Trust your pans and senses.
Ingredients
Vegetables
- 3 multi-colored bell peppers, seeded, sliced into strips
- 2 small shallots, thinly sliced
- 35 ml olive oil (2.5 tbsp)
- 2 cups cherry tomatoes, halved
- 2 tbsp chopped parsley
- 1 tsp smoked paprika
About the ingredients
Veal roast weighs down on timing. Pick outside or inside round for uniform shape, easier carving. Tying tight holds herbs snug. Oregano leaf substitution here—less bitter than sage, subtler pine note, blends well with smoky paprika, a twist on traditional. Garlic cloves crushed but unpeeled to avoid harsh bitterness, releases mellow background aroma during cooking. Flour thickens sauce but can form lumps — mix well and strain sauce before serving to avoid grainy texture. Chicken stock base chosen for delicate flavor, beef stock could overwhelm. Peppers trimmed to strips for quick sauté, avoiding sogginess if pan crowded. Shallots more delicate than standard onions, better suited for gentle caramelizing. Fresh parsley added last, keeps green color and herbaceous brightness. Use extra lemon juice to lift all elements; acidity balances fat. If dairy included, butter finish enriches sauce but here omitted for allergen considerations.
Method
Veal
- Grill rack mid-oven. Preheat to 210°C (410°F). Insert 8 oregano leaves beneath the string around roast. Season liberally with salt, pepper. Heat oil in heavy oven-safe skillet until shimmer. Sear meat, turning, until browned and skin crisps, about 3–4 minutes per side. Toss in garlic cloves and lemon zest after sear. Transfer skillet to oven immediately. Roast 22–28 minutes. Use an instant-read thermometer in thickest area. Remove at 54°C (129°F) for slight blush medium-rare. Rest on warm plate, loosely tented, 12 minutes. Carryover heat pushes temp upward.
- Dust skillet juices with flour evenly, cooking low heat 1 minute, stirring constantly—no raw flour taste. Slowly whisk in chicken stock and lemon juice. Bring to steady boil, scraping bottom for crust bits. Reduce heat, simmer gently till sauce thickens and halves, 8–12 minutes. Pass through fine mesh strainer to remove any lumps or cooked herbs. Taste; adjust salt, pepper. Keep warm.
- While roast rests, heat 2.5 tbsp olive oil over medium flame in large skillet. Add sliced peppers and shallots. Keep includes space; don’t overcrowd pan or they steam instead of brown. Sauté stirring frequently, edges blister and soften, about 9–11 minutes. Sprinkle smoked paprika early for smoky color and aroma. Toss in cherry tomatoes and parsley last 2 minutes just to warm through, tomatoes shouldn't lose shape, just release hints of juice. Splash lemon juice for brightness right before serving.
- Slice rested veal against grain, thicker cuts for juiciness. Serve immediately with peppers and drizzle sauce generously. Excellent pairing with crusty bread or buttered polenta.
- Oregano swaps sage—similar piney flavor, more subtle herbaceousness, less bitterness. Smoked paprika adds unexpected complexity and smoky notes without overpowering delicate veal.
- Temperature matters more than timer here. Feel flesh texture; springs slightly but holds shape when done.
- If no oven-safe skillet, sear in pan then transfer meat and aromatics to roasting dish. Deglaze original pan separately for sauce.
- Straining sauce always recommended to avoid grainy bits from flour lumps or herb leaves.
- Leftover sauce thickens; add a splash of stock or water to loosen before reheating.
- Pepper strips must not be soggy; moderate heat and stirring avoid this. Keep tomatoes last; they break down quickly and release bright color.
- Garlic cloves cook enclosed in skin, mellow fragrance without turning bitter.
- Resting allows juices to redistribute, making slicing cleaner and meat tender rather than dry.
Vegetables
Pro tips
Technique Tips
Oven temps on call variate often; interior temp advice is guide, watch meat tension too. After searing veal until a deep golden crust, add lemon zest and garlic to fat in pan before roasting; this gives subtle infused aromatics without burning herbs or lemon. Pan must be ovenproof or use transfer steps carefully. Rest veal loosely covered on warm plate; skipping rest drains juices and toughens texture. Flour stirred into pan juices creates a bechamel-style base for sauce, cook off raw taste fully. Gradual incorporation of stock and acidic lemon juice prevents lumps and curdling. Sauce must bubble steadily to reduce, stirring constantly to avoid burning or sticking. Strain sauce through fine mesh to catch any sediment, especially small herb bits. Vegetables cooked separately—pepper and shallot combination get caramelized edges demonstrating internal sweetness. Add paprika early to toast; tomato and parsley last to avoid overcooking, keeping color and fresh aromas intact. Lemon juice brightens final veg mix and sauce, pulled just before plating. Slice veal against grain with sharp knife—should yield clean cuts and retain juices. Serve without delay while warm; cool meat loses juice and dry texture develops quickly.
Chef's Notes
- 💡 Oregano sub for sage—similar flavor profile, less bitterness. Crisp veal surfaces lock in juices. Garlic in skin mellows aroma without bitterness. Sear veal hard, watch color.
- 💡 Pay attention to feel. Watch the surface. Meat should spring, holds shape when done properly. Temperature gauge accuracy crucial, subtle changes in texture signal notifications.
- 💡 For thicker sauce, whisk flour into pan juices slowly. No lumps—avoid raw flour taste too. Strain sauce before serving. Consistency matters for final serving. Use fine mesh.
- 💡 Don't overcrowd the pan when sautéing peppers. Let them breathe or they steam, not brown. Use low-medium heat. Early smoked paprika goes a long way.
- 💡 Rest veal on warm plate after roasting. Juices redistribute, making for cleaner slices. If skips, texture toughens. Slice against grain for juiciness and tenderness.
