Nutrition Facts
6 servings
6
Veal Orloff Roast (2 recipes)
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Discover this veal roast recipe in two versions. These two veal roast recipes are to die for: the first emphasizes the taste of cheese (cheese + bacon) and the second is more focused on the smoky flavor (cured ham, bacon, and cheese).
For recipe number 1
1 Veal roast (with fat)
6 Cheese (or 12 squares)
6 Bacon
½ Preparation for veal stock
Salt and pepper
For recipe number 2
1 Veal roast (with fat layer)
3 Cured ham
6 Emmental (or 12 squares)
½ Preparation for veal stock
Salt and pepper
Directions
1
Preparation of the ingredients Remove the strings and fat from the roast (keep the fat, you will add it back at the end). Prepare the ingredients for recipe number 1 by slicing thick pieces of cheese and taking out the slices of bacon.
2
For recipe number 2, cut thin slices of cheese. Remove the fat from the ham and cut each slice in half. Cut each piece of smoked bacon in half.
3
Preparation of the roast Using a good knife, make 6 slashes in the roast. Score it, but do not cut all the way through! Be careful not to go all the way down; there should be about 1 cm of uncut roast remaining (this will help it hold together during cooking and keep it tender).
4
Adding the filling: In each slit, insert for recipe 1: 1 slice of bacon folded in half and 1 slice of cheese (or like me, 2 squares). For recipe 2: 1/2 slice of prosciutto folded in half, 1/2 slice of bacon, and 1 slice of cheese.
5
Finishing: Rewrap the bacon around the roast, making sure to tighten it well. Tie the roast, particularly around the edges with the bacon, so that everything holds together perfectly while cooking.
6
Cooking Preheat the oven to 190 °C. Mix the veal base preparation with 1/2 glass of water and pour the resulting mixture into a small baking dish. Place your Orloff roast on the veal base, add a little salt and generously pepper. Bake for 50 minutes. After 40 minutes, cover the roast with a sheet of aluminum foil to prevent the cheese from burning too much.
Ingredients
For recipe number 1
1 Veal roast (with fat)
6 Cheese (or 12 squares)
6 Bacon
½ Preparation for veal stock
Salt and pepper
For recipe number 2
1 Veal roast (with fat layer)
3 Cured ham
6 Emmental (or 12 squares)
½ Preparation for veal stock
Salt and pepper
Directions
Directions
1
Preparation of the ingredients Remove the strings and fat from the roast (keep the fat, you will add it back at the end). Prepare the ingredients for recipe number 1 by slicing thick pieces of cheese and taking out the slices of bacon.
2
For recipe number 2, cut thin slices of cheese. Remove the fat from the ham and cut each slice in half. Cut each piece of smoked bacon in half.
3
Preparation of the roast Using a good knife, make 6 slashes in the roast. Score it, but do not cut all the way through! Be careful not to go all the way down; there should be about 1 cm of uncut roast remaining (this will help it hold together during cooking and keep it tender).
4
Adding the filling: In each slit, insert for recipe 1: 1 slice of bacon folded in half and 1 slice of cheese (or like me, 2 squares). For recipe 2: 1/2 slice of prosciutto folded in half, 1/2 slice of bacon, and 1 slice of cheese.
5
Finishing: Rewrap the bacon around the roast, making sure to tighten it well. Tie the roast, particularly around the edges with the bacon, so that everything holds together perfectly while cooking.
6
Cooking Preheat the oven to 190 °C. Mix the veal base preparation with 1/2 glass of water and pour the resulting mixture into a small baking dish. Place your Orloff roast on the veal base, add a little salt and generously pepper. Bake for 50 minutes. After 40 minutes, cover the roast with a sheet of aluminum foil to prevent the cheese from burning too much.
Notes
-
axelle
I've used this recipe a few times and I'm always satisfied. I add an onion and mushrooms to the meat stock; otherwise, this recipe is very simple, quick, and excellent. -
philou
very good, I followed the preparation recipe, first I seared my roast in the pan, then cooked it at low temperature at 110 ° for 1 hour and 30 minutes, when sliced, it was tender, served with green beans and small potatoes. -
Benette
Very good recipe, simple and effective. I followed the advice and precooked the roast for 15 minutes, and it was successful. Served with a sautéed mix of green beans, mushrooms, and potatoes, we enjoyed it. -
Bruno
Excellent Having a good knife is advisable, but it's not that difficult and the result is delicious (a mix between the two recipes - cheese + cured ham + bacon) My suggestion: to accompany it with mushrooms. -
If
For the cooking, it's 50 minutes ... but is there a thermostat or is it on grill the whole time? And the 1/2 teaspoon of veal stock mix is still above my oven ... what should I do with it?
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