VEAL SHOULDER ROAST
INGREDIENTS
Veal Shoulder Roast
3 LBS.
Black Pepper, Coarse Grind
1 TSP
Salt, Coarse
2 TBSP
Butter, Sweet
2 TBSP
Thyme, Fresh
6 sprigs
Rosemary, Fresh
2 sprig
Sage, Fresh
2 Leaves
Chervil, Whole leaves
1/4 CUP
Chervil, Whole leaves
1/4 CUP
Chimichurri Sauce
Salt, Kosher
1 TS.
Black Pepper, Coarse Ground
1 TS.
Oregano, dried
1 TS.
Garlic Clove, peeled, whole
6
Shallot, peeled, whole
1
Salt, Kosher
1 TS.
Parsley, Flat Leaf
1 BUNCH
Lemon Zest
1/2 TS.
Olive oil, Extra Virgin
1 CUP
METHODOLOGY
1. Season Roast with Salt and Pepper
2. Allow seasoned roast to rest on counter at room temp for 1 hour
3. Heat a cast iron skillet or deep oven proof sautee pan over medium heat
4. Add butter and heat until light brown.
5. Add roast and brown lightly on all sides
6. Add seasoning #2 to roast
7. place roast in pan in preheated oven
8. Roast for 1 hour or until internal temperature is 145 degrees for medium
9. Remove from oven and allow roast to sit covered in pan for half an hour
10. Remove roast from pan and cover with foil. Keep warm.
11. Return pan to stove and reserved juices in pan.
12. Reduce juices by half
13. Slice Veal and lay on platter. Spoon juices over veal
14. Serve with chimichurri sauce on the side.
METHODOLOGY(CHIMMICHURRI SAUCE)
Combine all ingredients in blender and blend on high speed until all ingredients are combined.
Plume De Veau® has become known as
“The First Name in Veal”
among chefs, retailers and trusted customers
nationwide.
INGREDIENTS
Veal Shoulder Roast
3 LBS.
Black Pepper, Coarse Grind
1 TSP
Salt, Coarse
2 TBSP
Butter, Sweet
2 TBSP
Thyme, Fresh
6 sprigs
Rosemary, Fresh
2 sprig
Sage, Fresh
2 Leaves
Chervil, Whole leaves
1/4 CUP
Chervil, Whole leaves
1/4 CUP
Chimichurri Sauce
Salt, Kosher
1 TS.
Black Pepper, Coarse Ground
1 TS.
Oregano, dried
1 TS.
Garlic Clove, peeled, whole
6
Shallot, peeled, whole
1
Salt, Kosher
1 TS.
Parsley, Flat Leaf
1 BUNCH
Lemon Zest
1/2 TS.
Olive oil, Extra Virgin
1 CUP
METHODOLOGY
1. Season Roast with Salt and Pepper
2. Allow seasoned roast to rest on counter at room temp for 1 hour
3. Heat a cast iron skillet or deep oven proof sautee pan over medium heat
4. Add butter and heat until light brown.
5. Add roast and brown lightly on all sides
6. Add seasoning #2 to roast
7. place roast in pan in preheated oven
8. Roast for 1 hour or until internal temperature is 145 degrees for medium
9. Remove from oven and allow roast to sit covered in pan for half an hour
10. Remove roast from pan and cover with foil. Keep warm.
11. Return pan to stove and reserved juices in pan.
12. Reduce juices by half
13. Slice Veal and lay on platter. Spoon juices over veal
14. Serve with chimichurri sauce on the side.
METHODOLOGY
(CHIMMICHURRI SAUCE)
Combine all ingredients in blender and blend on high speed until all ingredients are combined.