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Le Chaudron recipe
Quasi de veau rôti
Roast veal rump with herb butter
⏱ 75 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1veal rump roast, 1.2 kg / 2.6 lb
6 clovesgarlic
4 sprigsfresh thyme
2 sprigsfresh rosemary
200 g (7 oz)thinly sliced smoked bacon
200 ml (¾ cup)dry white wine
300 ml (1¼ cups)chicken stock
60 g (2 oz)softened unsalted butter
3 tbspolive oil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 veal rump roast, 1.2 kg / 2.6 lb
- 6 cloves garlic
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 200 g (7 oz) thinly sliced smoked bacon
- 200 ml (¾ cup) dry white wine
- 300 ml (1¼ cups) chicken stock
- 60 g (2 oz) softened unsalted butter
- 3 tbsp olive oil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the veal out of the fridge 1 hour ahead so it cooks evenly.
- Preheat the oven to 200 °C (400 °F) fan. Remove the germ from 3 garlic cloves and cut into slivers. Make small cuts all over the roast and push a sliver into each.
- Strip the thyme and rosemary. Mix the soft butter with the 3 remaining garlic cloves, crushed, and the herbs.
- Rub the herb butter all over the roast and season generously with fleur de sel and pepper.
- Lay the bacon over the top to keep the meat moist and tie with kitchen twine to hold it in place.
- Drizzle with olive oil, set in the large roasting pan and roast for 15 minutes at 200 °C (400 °F) fan.
- Lower to 180 °C (350 °F) and roast 40 more minutes, basting every 10 minutes. It’s done at 60 °C (140 °F) in the center for pink.
- Rest under foil for 15 minutes. Deglaze the pan with the white wine and stock and reduce for 5 minutes for the sauce.
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