Fricandeau of Veal

By the RecipeCafe Archives

Ingredients

• 1 cushion of veal (the top round, approximately 3–4 lb / 1.4–1.8 kg)
• 1 Larding strips of fatback or salt pork, cut into 1/4-inch (6 mm) strips (approximately 4 oz / 115 g)

Instructions

1. 1. Prepare the veal: Trim the cushion of veal (top round) of any sinew. Using a larding needle, thread strips of fatback or salt pork through the surface of the meat at even intervals roughly 1 inch (2.5 cm) apart — this is larding, a technique in which fat is threaded through lean meat to baste it internally during cooking, preventing dryness.
2. 2. To roast: Heat the oven to 325°F (165°C). Place the larded veal on a rack in a roasting pan (approximately 13 x 9 inches / 33 x 23 cm). Roast uncovered for 25–30 minutes per pound (approximately 1 hr 15 min to 2 hr total for a 3–4 lb roast), until an instant-read thermometer inserted into the thickest part registers 160°F (71°C) and the juices run clear when pierced.
3. 3. To braise (alternative method): Heat the oven to 325°F (165°C). Place the larded veal in a heavy saucepan or Dutch oven with a tight-fitting lid. Add enough stock or water to reach 1/2 inch (1.2 cm) up the sides of the meat. Cover tightly and cook in the oven for 1 hr 30 min to 2 hr, until an instant-read thermometer registers 160°F (71°C) and the meat is very tender when pressed with a spoon.
4. 4. Rest the meat: Remove from the oven and allow to rest, loosely tented with foil, for 15 minutes before slicing. This allows the juices to redistribute. Slice against the grain into pieces approximately 1/4 inch (6 mm) thick and serve.