Use a very sharp knife and cut the roast into thin slices, preferably on a slight diagonal. This helps maintain its tenderness on the palate.
Editorial Staff • December 12, 2025
Wellness – Eating Healthy
Roast veal is one of those dishes that evokes Sundays, family gatherings, and the comforting aromas wafting from the kitchen. But turning it into a tender, juicy masterpiece—rather than a stringy, dry piece of meat—requires care, technique, and a few essential tricks.
Here’s everything you need to know to prepare the perfect veal roast, with meat so tender it can be cut with a fork and a sauce that practically begs to be mopped up.
1. Choosing the Right Cut
It all starts here. The secret lies in selecting a cut of meat suitable for slow cooking and braising. The best options include:
Topside (ideal for a leaner roast, but requires careful cooking)
Knuckle (or walnut cut)
Rump
These cuts offer good yield and retain their juiciness when treated properly.
2. The Marinade (Optional but Recommended)
If you have time, marinating the meat for a few hours helps make it even more tender. Use a simple mix of:
Extra virgin olive oil
Aromatic herbs (rosemary, sage, bay leaves)
One clove of garlic
A splash of white wine or lemon juice (use sparingly)
Cover and refrigerate for 2–3 hours. Before cooking, remove the meat and pat it dry.
3. Browning: A Key Phase
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