CookEat Recipe
Simply Spit-Roasted Veal
Veal loin roasted on a spit with only olive oil and salt.
Method
Steps
Step 1
Gather the ingredients: 1 veal loin joint, about 1.2 kg, prepared for spit roasting; 2 tablespoons olive oil; Salt, to taste.
Step 2
Keep the veal refrigerated until preparation. Tie it compactly if needed with food-safe kitchen string, secure and balance it on the rotisserie and brush with the oil. Season with salt.
Step 3
Preheat the grill for indirect rotisserie cooking at about 200–220°C with a drip pan below, following its instructions. Roast, rotating steadily, for about 60–90 minutes until browned outside and at least 71°C in the thickest meat, away from any bone. Size and shape determine the cooking time.
Step 4
Rest for 10–15 minutes, remove all string and carve. Veal rump of the same weight may replace the loin using the same oil-and-salt seasoning and temperature check.
Step 5
For the pan-roasted version with peas, use the same 1.2 kg veal joint. Insert small slivers from 1 garlic clove and small clusters from 1 rosemary sprig into shallow slits. Brown it in a casserole with 1 tablespoon oil, 20 g butter and 30 g finely chopped cured pork belly. Season lightly with salt and pepper, add 150 ml plain tomato sauce and a little water or broth, then cook covered over low heat for about 75–100 minutes, turning and moistening sparingly as needed. Check at least 74°C in the studded meat. Remove and rest the joint while simmering 300 g fresh shelled peas in the pan juices for about 10–15 minutes until tender; add a little water if needed. Remove the string, carve and serve with the peas and sauce.
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