Roast veal de Larrivaux

Based on 5 ratings
Sponsored
Bérangère Tesseron

Bérangère Tesseron

www.chateau-larrivaux.com

“The kitchen is the center of our house, where my family and I express our love for good food. Today, I'm sharing a French family recipe: Quasi de Veau de Larrivaux.”

Difficulty

Easy 👌
10
min.
Preparation
60
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
1 kg boneless veal rump roast (approx. 7.5-cm/3-in thick)
150 g bacon
shallots
lemon (juice)
100 g breadcrumbs
50 ml water
salt
pepper
flaky sea salt for serving
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • citrus press
  • roasting pan

Nutrition per serving

Cal
977
Protein
79g
Fat
62g
Carb
20g

Step 1/3

Preheat the oven to 180°C/350°F. Dice bacon. Peel and thinly slice the shallots and halve the lemon.
  • 150 bacon
  • 6 shallots
  • 1 lemon
  • oven
  • cutting board
  • knife

Preheat the oven to 180°C/350°F. Dice bacon. Peel and thinly slice the shallots and halve the lemon.

Step 2/3

Cut the skin of the veal in a diagonal crosswise pattern. Place the veal in a roasting pan just large enough to fit the meat. Season with salt. Spread the shallots on top and cover with the bacon. Squeeze the lemon over the meat, then sprinkle with the breadcrumbs. Season with pepper to taste and roast for approx. 50 min. Add the water and continue roasting for approx. 10 min. or until the meat is tender. Remove from the oven and let the meat rest for approx. 10 min.
  • 1 kg boneless veal rump roast
  • 100 breadcrumbs
  • 50 ml water
  • salt
  • pepper
  • citrus press
  • roasting pan

Cut the skin of the veal in a diagonal crosswise pattern. Place the veal in a roasting pan just large enough to fit the meat. Season with salt. Spread the shallots on top and cover with the bacon. Squeeze the lemon over the meat, then sprinkle with the breadcrumbs. Season with pepper to taste and roast for approx. 50 min. Add the water and continue roasting for approx. 10 min. or until the meat is tender. Remove from the oven and let the meat rest for approx. 10 min.

Step 3/3

Cut the rested meat into thick slices, season with flaky sea salt, and enjoy with a glass of red wine!
  • flaky sea salt for serving

Cut the rested meat into thick slices, season with flaky sea salt, and enjoy with a glass of red wine!