Roast veal de Larrivaux

Roast veal de Larrivaux

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Bérangère Tesseron

Bérangère Tesseron

Contributor

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 👌
Preparation
10 min
Baking
60 min
Resting
10 min

Ingredients

2Servings
MetricImperial
½ kg
boneless veal rump roast (approx. 7.5-cm/3-in thick)
75 g
bacon
3
shallots
½
lemon (juice)
50 g
breadcrumbs
25 ml
water
salt
pepper
flaky sea salt for serving

Utensils

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

Nutrition per serving

Cal977
Fat62 g
Protein79 g
Carb20 g

  • Step 1/3

    Preheat the oven to 180°C/350°F. Dice bacon. Peel and thinly slice the shallots and halve the lemon.
    • 75 g bacon
    • 3 shallots
    • ½ 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.
    • ½ kg boneless veal rump roast
    • 50 g breadcrumbs
    • 25 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!

  • Enjoy your meal!

    Roast veal de Larrivaux

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