I love veal, the ethos of eating it really pulls at my heart strings as I hate animals dying for no reason. Veal is a by-product of dairy farms. Instead of the bulls being shot at birth and having no use they get to live for 6 months and can be used to feed your family. I don’t agree with the milk fed veal where the bulls are kept inside and fed milk formula, I like rose veal which is completely natural. The meat is so tender and juicy. The herbs really enhance the sweetness and of course mustard and beef work so well together. The gravy is delicious as it has the meat juices and undertones from the herbs.
Ingredients (serves 4)
- 1kg rib roast of veal (mine was boneless)
- 2 tbsp dijon mustard
- 1 bunch of rosemary leaves only, roughly chopped
- 1 bunch of thyme leaves only
- 3 garlic cloves, peeled and finely chopped
- 1 glass of red wine
- 300ml beef stock
- 1 tsp cornflour
- Pre heat oven to 200 degrees fan.
- Place the beef into an oven roasting tray.
- Add the mustard to the top of the joint and spread with a knife.
- In a bowl mix together the herbs and garlic. Pack the herbs onto the mustard coated joint.
- Roast for an hour and leave the meat to rest on a board covered in foil for 20 minutes while you make the gravy.
- In a saucepan add the red wine and bring to the boil, burn off the alcohol for a few minutes. Add the stock and all of the juices from the roasting pan. In a cup or bowl add the cornflour and splash of water and stir well to combine. Add to the gravy and simmer to thicken, taste and season if needed. Slice the beef and serve with your chosen sides. Enjoy.