Veal Roast with Grapes

Veal roast with grapes is a sophisticated and tasty main course, which blends the sweetness of grapes with the delicate meat of the veal. Here is the recipe to prepare it:

Ingredients

• 800 g of veal rump
• 300 g of white grapes
• 2 tablespoons of olive oil
• 50 g of butter
• 1 glass of white wine
• As needed, beef broth
• As needed, salt
• As needed, pepper

Preparation

1. Take the veal rump and tie it with kitchen twine so that it keeps its shape during cooking.
2. In a casserole dish large enough to contain the piece of meat, heat the oil and butter.
3. Place the meat in the casserole dish and brown it well on all sides to seal the surfaces.
4. Deglaze with the white wine and let the alcohol evaporate.
5. Season with salt and pepper.
6. Cover the casserole, lower the heat and let the roast cook for about 1 hour and 30 minutes. During cooking, baste the roast with hot beef broth whenever it becomes too dry.
7. Meanwhile, wash the grapes and dry them. If the grapes are large, cut them in half and remove any seeds.
8. About 10 minutes before the end of cooking, add the grapes to the casserole with the roast.
9. At the end of cooking, remove the veal from the casserole and let it rest wrapped in aluminum foil, while you turn up the heat to reduce and slightly caramelize the remaining grape sauce.
10. Slice the roast, place it on the serving dish and pour the prepared grape sauce over it.

Curiosity

This recipe has peasant origins, but over time it has become part of refined cuisine thanks to its delicious combination of flavors. The sweetness of the grapes perfectly balances the delicacy of the veal meat, creating a dish for true connoisseurs.

To accompany this dish, a structured white wine or a slightly tannic rosé can make the perfect counterpart to the sweetness of the grapes and the elegance of the meat.