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Arrosto di Maiale con Salsa di Prugne Arrosto di Maiale con Salsa di Prugne (Roast Pork with Plum Sauce)

Arrosto di Vitello con Salsa di Vino

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Course Side Dish
Cuisine Italian

Equipment

  • Equipment Needed: Oven-safe roasting pan, meat thermometer, skillet, basting brush

Ingredients
  

  • Ingredients
  • For the Veal Roast:
  • 3 to 4 pounds veal roast preferably from the shoulder or leg
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme chopped (or ½ teaspoon dried)
  • Salt and pepper to taste
  • 1 cup beef broth
  • For the Wine Sauce:
  • 1 cup red wine Chianti or Sangiovese recommended
  • 2 tablespoons butter
  • 1 tablespoon flour for thickening
  • 1 tablespoon balsamic vinegar
  • Fresh herbs for garnish optional

Instructions
 

  • Method
  • Step 1: Preparing the Veal Roast
  • Preheat the Oven: Preheat your oven to 325°F (165°C).
  • Season the Meat: In a small bowl, mix the minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the veal roast. Drizzle with olive oil and ensure the roast is well-coated.
  • Sear the Roast: In a skillet over medium-high heat, sear the roast on all sides until browned, about 3-4 minutes per side. This step adds depth to the flavor.
  • Step 2: Roasting the Veal
  • Place in Roasting Pan: Transfer the seared roast to an oven-safe roasting pan. Pour the beef broth around the roast.
  • Roast in the Oven: Cover the pan with foil and roast in the preheated oven for about 1.5 hours.
  • Check the Temperature: After 1.5 hours, check the internal temperature using a meat thermometer; it should read 145°F (63°C) for medium-rare. If needed, continue roasting until it reaches your desired doneness.
  • Step 3: Making the Wine Sauce
  • Prepare the Sauce: While the roast is cooking, prepare the wine sauce. In the same skillet used for searing, add the red wine and bring to a simmer over medium heat, scraping up any browned bits.
  • Thicken the Sauce: In a small bowl, mix flour with a bit of cold water to create a slurry. Gradually whisk this into the simmering wine until it thickens, about 3-5 minutes. Add butter and balsamic vinegar, stirring until well combined.
  • Step 4: Finishing Up
  • Rest the Roast: Once the roast is done, remove it from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute.
  • Slice and Serve: Slice the roast against the grain and serve with the wine sauce drizzled on top. Garnish with fresh herbs if desired.
  • Variations
  • Herb Crust: Add breadcrumbs mixed with herbs and Parmesan on top of the roast during the last 30 minutes of cooking for a crispy crust.
  • Different Cuts: This recipe works well with pork or lamb, so feel free to substitute according to your preference.
  • Wine Alternatives: If red wine isn’t your preference, a robust white wine can be used, but adjust the seasoning accordingly.
Keyword Arrosto di Vitello, Arrosto di Vitello con Salsa, Arrosto di Vitello con Salsa di Vino