Soulful Roasted Veal

Ingredients

In this adaptation, the traditional Polish Pieczeń cielęca is transformed into a soul food masterpiece. The original dish is typically seasoned with Polish herbs and spices, while the soul food version incorporates a blend of spices commonly used in Southern cuisine. Additionally, the cooking technique is modified to slow-roasting, which is a popular method in soul food cooking. The result is a dish that retains the tenderness of the veal while infusing it with the soulful flavors of the American South. We alse have the original recipe for Pieczeń cielęca, so you can check it out.

• 2 pounds (900g) veal roast 2 pounds (900g) veal roast
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
3. 3.
   Rub the veal roast with the vegetable oil, then sprinkle the spice mixture evenly over the roast, pressing it gently to adhere.
4. 4.
   Place the veal roast in a roasting pan and pour the beef broth into the pan.
5. 5.
   Cover the roasting pan with foil and roast in the preheated oven for 2 to 2 1/2 hours, or until the veal is tender and reaches an internal temperature of 145°F (63°C).
6. 6.
   Remove the veal roast from the pan and let it rest for 10 minutes before slicing.
7. 7.
   While the veal is resting, pour the pan juices into a saucepan and bring to a simmer over medium heat.
8. 8.
   In a small bowl, whisk together the flour and 1/4 cup (60ml) water to make a slurry. Slowly pour the slurry into the simmering pan juices, whisking constantly.
9. 9.
   Continue to cook the gravy, whisking frequently, until it thickens to your desired consistency.
10. 10.
    Slice the veal roast and serve with the gravy.

Treat your ingredients with care...

• Veal roast — Choose a high-quality veal roast from a trusted source to ensure the best flavor and tenderness.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the spice mixture.
• If you prefer a thicker gravy, increase the amount of flour in the slurry.
• Serve the veal roast with traditional soul food sides like collard greens and cornbread for a complete meal.

Serving advice

Slice the roasted veal and arrange it on a platter. Pour the savory gravy over the slices and garnish with fresh herbs, such as parsley or thyme. Serve with your favorite soul food sides for a truly satisfying meal.

Presentation advice

To elevate the presentation of this dish, place the sliced veal roast on a bed of creamy mashed potatoes. Drizzle the gravy over the top and garnish with a sprig of fresh thyme. Serve with a side of buttered green beans for a pop of color.