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RECIPES
80
Roasted Rack of Veal on Vegetable Rack
1 veal rack, Frenched, 5 to 6 pounds
2 Tablespoons butter, melted
2 Tablespoons cracked black pepper
2 Tablespoons Chinese five spice powder
1
1
⁄
2
Tablespoons salt
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
1 large white onion, coarsely chopped
7-8 pealed garlic cloves
3 sprigs chopped fresh rosemary
8 to 10 sprigs chopped fresh thyme
2 crushed bay leaves
2 cups dry white wine, divided
Adjust oven rack to position 2. In Dacor Guide, select Rack of Veal. Allow oven to preheat. Trim rack of veal and French the bones.
Brush with melted butter and sprinkle with cracked black pepper, Chinese five spice, and salt. Set aside. Place the carrots, celery,
onion, garlic, rosemary, thyme and bay leaves in the bottom of a roasting pan. Place the veal over the vegetables, bone side down.
Pour 1 cup white wine in the bottom of the roasting pan. Place in oven and insert meat probe into veal. Set internal temperature to
165˚. Roast until internal temperature reaches about 140˚, then carefully pour the remaining 1 cup white wine into the bottom of the
pan. Roast until the vegetables are caramelized, the rack is golden brown, and the internal temperature reaches 165˚.
After Roasting: Let rest 10 to 15 minutes before carving. Serve with caramelized vegetables on the side.
Serves 4.
Rack of Veal
Default Mode and Temperature: Surround Roast/375˚
Suggested Time: 1 hour 30 minutes
Tips: Place on flat rack. Insert meat probe in center of meat.
Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-# 7 Rack of Veal
RECIPES
81
Roasted Loin of Veal with Tarragon Mustard Gravy
2-to 2
1
⁄
2
pound boned veal loin, trimmed and tied loosely
at 1 inch intervals with kitchen string
Salt and pepper, to taste
1
⁄
3
cup Dijon mustard
6 slices of bacon
15 cloves of garlic, separated into cloves and peeled,
12 shallots, peeled
1
⁄
2
cup dry white wine
1 Tablespoon finely chopped fresh or 1 teaspoon dried tarragon
1
⁄
4
cup water
Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the bacon. Place the veal
on a V-shaped rack inside of a roasting pan. In the bottom of the pan, add the peeled garlic cloves and the peeled shallot. Add the
wine. Adjust oven rack to position 2. In Dacor Guide, select Veal Loin. Allow oven to preheat. Place pan in oven and insert meat
thermometer. Set internal temperature at 150˚. Roast until loin is golden brown and it reaches the proper internal temperature.
Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with
a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.
While the veal is standing, remove the V-rack and skim the fat from the pan juices. Add the water, and deglaze the pan over high
heat on a cooktop, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a
bowl and season the gravy with salt and pepper.
After Roasting: Cut the veal into
1
⁄2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around
them. Drizzle some of the gravy on the veal and sprinkle it with the remaining 1 teaspoon chopped tarragon. Serve the remaining
gravy separately.
Serves 6.
Veal Loin
Default Mode and Temperatures: Surround Convection Roast/350˚
Suggested Time: 1 hour 20 minutes
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#8 Veal loin