Veal Roast with Peppers

After New Year’s there was a sale on small veal roasts.  Such a deal that I bought two of them.  In the market I found some nice peppers and thought I would go for a rustic tajine of veal, peppers and onions.

Another easy meal, it’s just a matter of browning the roast, sitting it on top of a bed of peppers and onions with a little red wine poured over.  Delicious and satisfying.

Veal Roast with Peppers

1 small rolled veal roast

1 tbsp olive oil

1 tbsp butter

1 red bell pepper, sliced

1 green bell pepper, sliced

2 small onions, quartered

3-4 cloves garlic, coarsely chopped

1 bay leaf

3 sprigs dried thyme

Salt and pepper

1/2 cup red wine

Season the roast with salt and pepper, then brown the in the oil and butter.  Set aside.

In a large bowl, toss the peppers, onions, garlic, bay leaf, thyme, salt and pepper together, then place in the bottom of a tajine.  Place the browned roast on top and pour the red wine over all.  Cover and roast at 400 F for 45 minutes.  Uncover and continue to roast for an additional 15 minutes.

Wine suggestion:  Fleurie

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

31 Responses to Veal Roast with Peppers

  1. Very nice pictures – beautiful light.

  2. Wonderful as usual, rosemary. Veal is simply incredible.

  3. Karen says:

    Sometimes the simple things we make can be better than the ones we spend all day preparing. It looks nice and juicy.

  4. That roast is a beautiful thing!

  5. This looks lovely on the plate with the sprouts.

  6. Jon says:

    Looks very tasty. Great choice on the vino as well.

  7. Jon says:

    From the shot with the tied roast, it looks like it has a thin but sufficient layer of fat to keep it moist without larding, is that right?

  8. First off I have to say that your pictures are wonderful. Amazingly vibrant color and the lighting is perfect. I have not tried the recipe but definitely intend to do so and will leave a comment about it. Although, I can guarantee I will enjoy it, I’m a sucker for veal.

  9. chefconnie says:

    I am always excited to see a post from you. Never a disappointment. Those brussel sprouts and that plate….wonderful. The roast looks good to.

  10. Fantastic! Veal roast on sale? Viva la France!

  11. Veal is very topical in the UK right now as we are not eating enough of it.
    Those who drink milk and eat dairy, should really eat veal, otherwise it is such a waste of the male calves who would otherwise be shot at birth.
    Recipes such as this wonderful roast will help.
    Thanks for posting.
    Cheers
    Marcus

  12. Historically in the UK there has been an aversion to eating it, due to poor conditions the calves were kept in, especially on the continent, lots of people in the UK still turn their nose up at it without understanding, what a great meat it is.

    Such a waste, hopefully will change.
    Cheers
    Marcus

  13. Pingback: Frugal Veal Cottage Pie | Cooking in Sens

  14. Lovely looking dish. I always enjoy when I see your images on TS!

  15. Danguole says:

    Tajine is on my to-make list for this year! Lovely (and inspiring) photos.

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