European
Greece - Meat Dishes
Roast Veal with Orzo
Chef's Menu Description
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 350g Pasta or rice grain base
- • 50g butter
- • 2 minced garlic cloves
- • 50ml olive oil
- • 80g freshly grated parmesan cheese
- • and 400ml warm stock
Preparation Steps
1
Phase 1
Preparation: Trim and season the prime cuts of meat with sea salt, freshly cracked pepper, and herbs.
2
Phase 2
Browning & Searing: Sear the meat in hot butter or oil over medium-high heat until deeply browned on all sides to seal in juices.
3
Phase 3
Cooking: Braise gently with aromatics and rich stock, or roast in the oven until fork-tender and succulent.
4
Phase 4
Finishing: Rest the meat for 5 minutes, carve into neat slices, and serve with pan reduction, dumplings, or roasted potatoes.