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Braised veal cross-rib roast from Stefano Faita

Braised veal cross-rib roast from Stefano Faita

Main course | Easy | 3 hours 30 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 160˚C (325˚F).
  2. Heat oil in a braiser and brown the veal cross-rib roast on all sides. Set aside.
  3. Add the onion, carrots, and celery to the same braiser. Sauté vegetables for a few minutes and season with salt and pepper.
  4. Add tomato paste and then the flour. Stir about 2 minutes and avoid burning the mixture.
  5. Deglaze with red wine and reduce for about 5 minutes.
  6. Add the veal stock and simmer 5 more minutes.
  7. Add the whole garlic cloves, rosemary, and bay leaves, and then simmer 3 to 5 minutes.
  8. Return veal to braiser and place in oven for about 2 hours or until meat shreds easily.
  9. Add the rutabaga for the last 30 minutes of cooking and the chunks of cabbage for the final 15 minutes.
  10. When cooked, remove all the vegetables and strain the sauce.
  11. Serve veal and vegetables topped with sauce. Simply delicious!

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