Roast with Milk

Name: Roast with Milk
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: Veal rump 2.2 lbs; Whole milk 4 ¼ cups; Dry white wine 3.4 oz; Butter 2.5 oz; Carrots 1; Onions 1; Celery 1 rib; Bay leaves 2 leaves; Garlic 2 cloves; Type 00 flour 1 spoonful; Black pepper to taste; Fine salt to taste

555

Calories per serving

Energy Kcal 555
Carbohydrates g 14.9
of which sugars g 14.9
Protein g 59.8
Fats g 26.7
of which saturated fat g 12.72
Fiber g 1.3
Cholesterol mg 183
Sodium mg 560

Difficulty: Average
Prep time: 20 min
Cook time: 1 h 20 min
Serving: 4 persone
Cost: Average

PRESENTATION

The roast is one of the most beloved main courses, a dish that appeals to both adults and children. To make the traditional veal roast even more delicious, we offer a recipe made with milk, which not only gives the meat a delicate flavor but also creates an exquisite cooking base used to prepare a creamy and very tasty sauce, perfect for accompanying the slices of roast. Few ingredients are needed to make it, but make sure to choose the meat well: for this preparation, we recommend veal rump, an ideal cut of meat for long cooking that will guarantee tender and flavorful slices. Roast with milk is a perfect dish for holiday menus; you can prepare it in advance and then serve it sliced with the warm milk sauce, it will be a real treat!

Don't miss out on these tasty variations too:

INGREDIENTS: Veal 2.2 lbs (1 kg) - rump; Whole milk 4 ¼ cups (1 l); Dry white wine 3.4 oz (100 ml); Butter 2.5 oz (70 g); Carrots 1; Onions 1; Celery 1 rib; Bay leaves 2 leaves; Garlic 2 cloves; Type 00 flour 1 spoonful; Black pepper to taste; Fine salt to taste

Preparation

How to prepare Roast with Milk

To make the roast with milk, start by tying the meat following the instructions found in the cooking school guide How to Tie a Roast. Place the meat on a cutting board, in our case the veal rump, and remove the cartilage and excess fat that could otherwise harden during cooking 1. Then with kitchen twine, proceed to create the netting (2-3).

Chop the vegetables for the soffritto: place the celery, carrot 4, and onion 5 in a mixer, turn on the mixer to finely chop them 6 and set aside the mix of vegetables for the soffritto.

Now place a large saucepan on the stove, melt 2 tablespoons (30 g) of butter 7, place the roast 8, and brown the meat on all sides 9.

When the meat is well browned 10, remove it from the saucepan and place it in a bowl 11. In the same saucepan, melt the remaining butter and let the finely chopped onion, celery, and carrot simmer with the mixer 12;

then add 2 cloves of garlic and the bay leaves 13. When the soffritto is well cooked down, add the veal roast 14, then deglaze with half a glass of wine 15, after it evaporates, salt and pepper.

At this point, add the already hot milk 16, continue cooking with the lid on 17, until the meat is well cooked inside, for about 50 minutes. Once cooked, remove the meat 18.

To check the cooking, pierce the meat with a toothpick 19, if it loses a clear liquid it means that the meat is cooked perfectly; if pink liquid comes out, continue cooking. If no liquid comes out, it means the meat has been cooked too long. Now remove the bay leaves 20 and garlic cloves from the cooking base, put the base into a bowl and blend it with an immersion mixer 21

until you obtain a creamy sauce 22. Place the obtained sauce in a saucepan 23, meanwhile in a small bowl, place a couple of tablespoons of cold water 24

add one tablespoon of sifted flour 25 and mix to dissolve the flour 26, this will prevent lumps from forming in the sauce. Then add the flour to the sauce 27,

stir with a whisk 28 and cook on low heat to thicken the sauce. When the sauce is creamy, turn off the heat and transfer it to a gravy boat. Take the roast with milk, slice it 29, and serve it accompanied by the warm sauce 30.

Storage

Store the roast with milk in the refrigerator, in an airtight container, for 2-3 days maximum. It is possible to freeze the roast if you have used fresh ingredients.