6 servings

Many people tell me they do not like veal, because it’s lean, tough, dry … it’s difficult to prepare … Here I want to prove that by following a few simple steps, you will be able to enjoy a real culinary masterpiece. Some prefer it bloody in the middle. I’m not one of these. I like it tender and at the same time, thermally well treated. Make your choice. For the preparation of this recipe I use Annie Shakarian’s. I like mustard very much and it tastes great with almost all meats. At the end of my presentation, I present the opportunity to use veal as a sausage/ham. The green salad is very appropriate here. Arm yourself with patience and time (actually, while meat is roasting, you can do a bunch of other tasks).


for the veal:

1,800 kg veal – leg, deboned (I always buy quality meat, I use a whole piece);

olive oil to taste (to spread the meat)

6 tbsps mustard

salt to taste

black pepper to taste

3 pcs bay leaf

1 small carrot (cut into thin, small juliennes)

1 small garlic head (into cloves)

sunflower oil for frying the meat

200 ml red wine

300 ml water

for the salad:

2-3 lettuce (or iceberg salad), finely chopped or torn

1 large cucumber cut into half moons

12 pcs red radish, cut into half moons

2 bundles green onion (or to taste), finely chopped

salt to taste (flakes)

olive oil/sunflower oil to taste

lemon juice to taste

pumpkin seeds, for sprinkling (optional)

Preparation of the salad:

Mix all vegetables (rinsed and cut) in a large bowl. Season with lemon juice, olive oil and salt. Sprinkle with pumpkin seeds.

I just to make it clear that in this case there is no need to strictly adhere to measures and quantities. I give you just an idea for a classic green salad, which is very suitable for veal meat. Do improvise freely.

Preparation of the meat:

I bought it in a net, woven of a cooking thread – it is very convenient. Thus it preserves its ideal shape during the heat treatment.

I spread the meat with olive oil on all sides. Season it with salt and pepper. I make vertical small cuts with a sharp knife, in some of which I put cloves of garlic, and in other pieces of carrot. I spread the meat with mustard.

Cover it with aluminum foil and leave it in the fridge for 12 hours. It happens that I do not have time and shorten this process in an hour or two. I assure you that it is still wonderful!

After being chilled, fry the veal on all sides in a deep saucepan. It only takes minutes to get sealed and remain juicy inside. Keep in mind that mustard burns very quickly.

Place the meat in a suitable tray. I pour the wine on it. Pour water and add the bay leaf.

I seal the tray with aluminum foil. Bake in a preheated oven at 200ᴼC for 30 minutes (you will find that the meat has begun baking process when you hear “squeaking” through the foil; 30 more minutes are needed after this moment). Then I lower the temperature to 130ᴼC and bake another 2 to 2.30 hours (without opening the oven). Finally, I remove the foil and leave the meat in the oven for another 5 minutes.

The ready veal I cut into slices, like steaks. Sometimes I cut it in very thin slices, like ham (this is suitable for appetizers or sandwiches).

Serve pieces of meat on the green salad.