Veal Orloff with Oven-Roasted Potatoes and Garlic Cloves

Veal Orloff with Oven-Roasted Potatoes and Garlic Cloves

CRISTEL

CRISTEL

July 2nd, 2018

Veal Orloff with Oven-Roasted Potatoes and Garlic Cloves


Ingredients:

2 ½ pounds of boneless veal tied
6 slices of Gruyere cheese
6 slices of bacon
2 ½ pounds organic Fingerling potatoes
1 full head of garlic
Salt and pepper
3 tablespoons of olive oil

Directions:

Preheat the oven to 350° Fahrenheit.

Wash the potatoes and simmer them for 10 minutes in a Casteline Saucepan. Keep the garlic cloves in their skin but break them up into cloves.

Heat the CRISTEL® roaster on medium high and test with the drop of water technique. When it sizzles the veal roast can be seared. Sear the veal roast on each side.

Take the seared roast out of the roaster and cut 6 notches (not all the way through) in it. Insert in each of the notches of veal a slice of Gruyere and a slice of the bacon.

Put the grill rack in the up position and put the roast back in the roaster. Arrange the potatoes at the bottom of the roaster on both sides of the rack, add the cloves of garlic and sprinkle them with the olive oil. Season the roast, potatoes and garlic with salt and pepper to taste.

Put the thermometer into the roast and bake 20 to 25 minutes per pound. Check after one hour. The temperature of the thermometer should read at least 155° Fahrenheit. Let the roast rest for at least 10 minutes tented in foil before carving.

Transfer and arrange the potatoes and garlic on a platter for serving.

Bon Appetit!

Tags: Cristel
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Ingredients

  • 2 ½ pounds of boneless veal tied
  • 6 slices of Gruyere cheese
  • 6 slices of bacon
  • 2 ½ pounds organic Fingerling potatoes
  • 1 full head of garlic
  • Salt and pepper
  • 3 tablespoons of olive oil