| Prep: 20 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 678 | 34g | 13g | 46g |
| sugars | fibre | protein | salt |
| 13g | 7g | 60g | 0.97g |
Why I Love Czech Veal Roast with Sides
Try not to drool on the screen as you look at the mouthwatering image of the dish I want to introduce you to: Veal Roast with Sides. This Czech gem is sure to transport your taste buds straight to the heart of Europe.
The Foundation of Greatness
I’ve always been passionate about discovering and experimenting with diverse flavors from across the globe. My parents, who hail from Nigeria, instilled in me an appreciation for bold, spicy flavors, which can be found even in the Southern US, where I’m based. While the Veal Roast with Sides isn’t quite as spicy as some of the dishes you might find in either of those areas, it is very much its own perfect blend of flavorful seasonings and heartiness, which speaks to the essence of Czech cuisine.
When I first encountered this dish, it reminded me a lot of pot roasts which form a staple part of many Southern dinners – rich, comforting and perfect to share with a larger crowd. It’s similarities to other familiar dishes make it approachable, even while offering an entirely new collection of flavors to enjoy.
Delectable Diversions
The Veal Roast with Sides is a wonderful standalone meal, embodying warmth and satiating heartiness that’s welcome year-round. However, with its distinct flavor profile, thanks to the precise blend of paprika, caraway seeds, beef broth and veggies, it would complement other hearty dishes superbly. I could imagine this roast paired perfectly with a tart apple salad or a rich, creamy risotto to balance its robust flavor.
This recipe has always held a special place in my culinary journey, not just because it’s delicious, but also because it opened a gateway for me towards Eastern European cuisine, a culinary world I hadn’t previously explored as much. It was the legendary chef Libor Zahradnicek who first introduced me to the magic that is Czech cookery, and I’ve been on a delightful journey of discovery ever since. Zahradnicek’s famous Veal Roast may have been my primary inspiration, but I’ve incorporated my own twists, based on my Afro-Southern culinary background.
So here’s to stretching our culinary horizons, and unearthing the simple pleasure of new taste adventures within our own kitchens. Enjoy the Veal Roast with Sides – I hope it brings warmth and spice to your table as it has to mine, offering a delightful fusion of flavors from different corners of the globe.
What You’ll Need
- 2 lbs boneless veal roast
- 2 tablespoons vegetable oil
- 1 cup beef broth
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 teaspoons paprika
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 2 lbs potatoes
- 1/2 cup milk
- 2 tablespoons butter
- 1 head red cabbage, shredded
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1 bay leaf
Method
Step One
Begin by preheating your oven to 325 degrees Fahrenheit. While it is preheating, take your veal roast and pat it dry using a clean dish towel or paper towels. Season the roast generously with the salt, pepper, paprika and caraway seeds, ensuring it is well-covered.
Step Two
Heat the vegetable oil in a large frying pan or skillet over medium-high heat. Once the oil is hot, add your veal roast and sear on all sides until browned. This should take approximately 3-4 minutes on each side. Once browned, remove from the pan and place it in a roasting pan.
Step Three
In the same frying pan or skillet, add the chopped onion and minced garlic. Sauté them until they become fragrant and translucent. Once done, pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom of the pan. Pour this mixture over the veal roast in the roasting pan.
Step Four
Place the veal roast in the preheated oven and roast it for approximately 2 hours, or until done to your preference. Check the roast periodically, adding more beef broth if it is looking dry.
Step Five
While the veal roast is cooking, prepare the sides. Start by peeling and dicing the potatoes and place them in a large pot of salted water. Bring to a boil and cook until the potatoes are tender. Drain and return to the pot, then add the milk and butter. Mash the potatoes until they reach your desired consistency. Season with additional salt and pepper as needed.
Step Six
Prepare the cabbage by placing the shredded red cabbage, sugar, red wine vinegar, and bay leaf in a large pot. Add enough water to just cover the cabbage. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for approximately 30 minutes or until the cabbage is tender. Once done, drain off any excess water and discard the bay leaf.
Step Seven
Once your veal is roasted to your preference, remove it from the oven and allow it to rest for about 10-15 minutes before slicing. This will allow the juices to redistribute throughout the roast and make it easier to slice. Serve the veal roast with the mashed potatoes and braised red cabbage on the side.
