If you fancy a dinner that smells and tastes like a “proper” Sunday meal but is still manageable on a busy day, this recipe hits the spot. Start with a quick sear to give the meat an appetising surface and plenty of flavour. Then let the oven do the rest while the root vegetables become tender and golden.
Ingredients
Veal rump roast
-
1 veal rump roast (approx. 800 g – 1 kg)
-
2 cloves of garlic
-
2 sprigs of fresh rosemary
-
2 tbsp olive oil
-
25 g butter
-
Salt and freshly ground pepper
Roasted root vegetables
-
4 medium carrots
-
2 parsley roots
-
2 parsnips
-
4 potatoes
-
1 red onion
-
2 tbsp olive oil
-
2 sprigs of fresh thyme (or rosemary)
-
Salt and freshly ground pepper
Sauce
-
2 dl veal stock
-
1 dl cream
-
1 tsp Dijon mustard
-
1 tsp butter
Method
-
Preheat the oven to 200°C.
-
Score the fat on the veal rump roast in a criss-cross pattern without cutting into the meat.
-
Season with salt and pepper, and rub the meat with olive oil.
-
Heat a pan until very hot over a high heat and melt the butter with the olive oil.
-
Add the garlic and rosemary to the pan, and sear the veal rump roast on all sides for 2–3 minutes until nicely browned.
-
Peel the carrots, parsley roots, parsnips and potatoes. Cut them into chunky sticks or wedges. Peel the red onion and cut it into wedges.
-
Add the root vegetables and onion to the pan with the roast, and season with salt and pepper.
-
Place the pan in the oven and roast for approx. 25–30 minutes, or until the core temperature reaches 56–58°C for pink meat.
-
Take out the meat and root vegetables, and let the veal rump roast rest for 10–15 minutes.
-
Pour the pan juices into a pot and add the veal stock, cream and Dijon mustard. Let the sauce simmer gently for 5–10 minutes until it thickens slightly.
-
Whisk in 1 tsp butter at the end, and season to taste with salt and pepper.
-
Cut the veal rump roast into thin slices and serve with the root vegetables and hot sauce. Sprinkle with a little extra fresh thyme if desired.
Ready to serve?
Once the veal rump roast has rested, it is easy to cut into thin slices, and the root vegetables can go straight from the oven onto the plate. The sauce brings everything together, as the pan juices give it the depth of flavour you would otherwise only get by taking your time.
A successful veal rump roast is not just about time and temperature, but also about getting a good sear at the start. When the meat makes good contact with the heat, you get both a nicely browned surface and more flavour in the pan juices for the sauce. That is why a larger frying pan that fits the whole roast is a practical help, allowing you to turn the meat easily and keep the garlic and herbs in the pan. Then all that is left is to plate up and enjoy.
