Remember to remove your Veal Topside joint out of the
packaging, pat dry and bring to room temperature.
Pre heat your oven to 200°C temperature fan assisted or 215°C
without a fan.
Season the joint just prior to roasting.
Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
Massage a little goose or duck fat into the joint if it does
not have a generous coating of fat then season with good quality
fine sea salt.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
Place the veal fat side up onto the trivet which should line
the base of the tray.
Place in centre of oven and roast for 20 minutes then reduce
the temperature to 170°C then continue roasting for 15 minutes per
500g reaching a core temperature of minimum 56°C.
Remove from oven and pop onto a clean tray and keep warm by
covering with a sheet of tin foil then resting for a minimum of 20
minutes before carving, leaving the roasted vegetables in the tray
for the gravy.
For the gravy I make up 500 ml of essential cuisine veal stock,
then deglaze roasting tray with this stock stirring all the
caramelized juices from the tray, then pass through a fine sieve
pushing all the juices from the vegetables into a clean sauce pan,
bring to the simmer and thicken if required by whisking in a
teaspoon of corn flour mixed with a little cold water and reduce
till you reach a rich glossy gravy.