Veal Prince Orloff
ANTI-CHEF · ♥ 13.5K likes · 401.9K views · 22 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3½ lb veal shoulder roast
Dry off a three and a half pound veal shoulder roast.
- 2 tbsp butter
- 2 tbsp olive oil
Heat two tablespoons of butter and around two tablespoons of olive oil in a braising dish over medium high.
- carrots
- onions
- 2 whole bay leaf
Add sliced carrots, onions and two bay leaves to the fat and cook on low 5 minutes without browning.
- 2 strips pork fat
- parsley
- ¼ tsp thyme
Set the veal in the centre of the vegetables with a bundle of parsley sprigs and around a quarter teaspoon of thyme. Variation: Julia drapes a couple of strips of pork fat over the roast, skipped here because the butcher left a thick fat layer on the cut.
Probe the roast with a meat thermometer, cover it and put it in the lower third of the oven.
- ¼ cup long grain rice
- 2 quarts water
- 1 tbsp salt
Boil two quarts of water salted with a tablespoon of salt, add a quarter cup of long grain rice and cook 5 minutes; the large volume of water washes the gum off the rice. Drain.
- 1 lb yellow onion
- 3 tbsp butter
Melt three tablespoons of butter in a Dutch oven, add one pound of thinly sliced yellow onion and coat it in the butter.
- ½ tsp salt
Add around half a teaspoon of salt and the drained rice, cover and cook on very low 45 minutes to an hour until the onions are tender but not browned.
Take the veal out at 145F and keep the foil on it.
- 1 cup roasting juices
Strain the roasting juices; Julia says to boil them down to one cup but this is already a cup, so it is not reduced.
- ½ lb mushrooms
Wash and dry half a pound of mushrooms, then mince them in a food processor a little at a time with a couple of pulses.
- salt
- pepper
Melt two tablespoons of butter with around a tablespoon of oil in a cast iron skillet over medium, add the mushrooms and shallots and saute 5 to 6 minutes until the mushrooms begin to separate; season with salt and pepper and turn off the heat.
- milk
Separate the fat from the roasting juices, about half a cup, make the rest of the liquid up with milk and bring it to a boil in a saucepan.
- 6 tbsp butter
- 8 tbsp flour
Melt six tablespoons of butter in a second saucepan, add eight tablespoons of flour all at once and stir about a minute to a roux; turn off the heat.
- nutmeg
- ¼ tsp salt
- 0.125 tsp pepper
Whisk the boiling stock into the roux vigorously; grate in a pinch of nutmeg, add a quarter teaspoon of salt and an eighth teaspoon of pepper, beat and boil one minute to a very thick sauce.
- ½ cup heavy whipping cream
Stir about a cup of the veloute into the onions and rice.
Onion puree and the mushroom filling
Whisk half a cup of heavy whipping cream into the remaining veloute and set the pan in simmering water to keep cooking slowly.
- ¼ cup heavy cream
Add the puree to the mushroom duxelles with another quarter cup of heavy cream and simmer 5 minutes until thick enough to hold its shape on a spoon.
Trim the fat, remove the string and carve the veal against the grain into slices about three sixteenths of an inch thick.
On an ovenproof serving platter, rebuild the roast: salt and pepper each slice, spread a spoonful of the filling, overlap the next slice and repeat, then spread any extra filling around and over the meat.
Re-forming the roast with filling
Pass the veloute through a sieve if it has skinned over; it should coat a spoon heavily.
Straining and finishing the cheese sauce
- ⅓ cup grated Swiss cheese
Off the heat, beat one third cup of grated Swiss cheese into the veloute and spoon the sauce over the roast.
- 3 tbsp grated Swiss cheese
- 3 tbsp melted butter
Sprinkle three tablespoons of grated Swiss cheese over the top and dribble over three tablespoons of melted butter; two are used here.
Bake in the upper third of a preheated 375F oven for 30 to 40 minutes before dinner, until the sauce is bubbling and lightly browned, without overcooking the meat.