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 crust and plenty of flavour. Then the oven takes care of the rest while the root vegetables turn tender and golden.
Ingredients
Veal rump roast
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1 veal rump roast (approx. 800 g – 1 kg)
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2 cloves of garlic
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2 sprigs of fresh rosemary
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2 tbsp olive oil
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25 g butter
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Salt and freshly ground pepper
Roasted root vegetables
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4 medium carrots
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2 parsley roots
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2 parsnips
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4 potatoes
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1 red onion
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2 tbsp olive oil
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2 sprigs of fresh thyme (or rosemary)
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Salt and freshly ground pepper
Sauce
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2 dl veal stock
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1 dl cream
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1 tsp Dijon mustard
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1 tsp butter
Method
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Preheat the oven to 200°C.
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Score the fat on the veal rump roast in a criss-cross pattern without cutting into the meat.
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Season with salt and pepper, and rub the meat with olive oil.
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Heat a pan until very hot over high heat and melt the butter with the olive oil.
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Add the garlic and rosemary to the pan, and sear the veal rump roast on all sides for 2–3 minutes until nicely browned.
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Peel the carrots, parsley roots, parsnips and potatoes. Cut them into chunky sticks or wedges. Peel the red onion and cut it into wedges.
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Place the root vegetables and onion in the pan with the roast, and season with salt and pepper.
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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.
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Take out the meat and root vegetables, and leave the veal rump roast to rest for 10–15 minutes.
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Pour the roasting juices into a pot and add the veal stock, cream and Dijon mustard, then let the sauce simmer gently for 5–10 minutes until it thickens slightly.
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Whisk in 1 tsp butter at the end, and season to taste with salt and pepper.
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Cut the veal rump roast into thin slices and serve with the root vegetables and warm 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 to the plate. The sauce brings everything together, as the roasting juices give it the depth of flavour you 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 crust and more flavour in the roasting juices for the sauce. That makes a larger frying pan that fits the whole roast a practical help, allowing you to turn the meat easily and keep the garlic and herbs in the pan alongside it. Then all that remains is to plate up and enjoy.
