braised dexter veal with roasted red potatoes

braised dexter veal with roasted red potatoes


I really, really love veal. I sigh in despair when I raise the subject of veal and people suck air through their teeth with a “oooh, but it’s so cruel” expression. Veal has a major PR disaster to recover from in this country before it gets welcomed back into kitchens.

So when Farmison sent me some topside veal to cook with, I punched the air. Any excuse to use it works for me. Farmison is a great idea; sourcing excellent food from smaller producers around the country (and beyond) to put together meat boxes and seasonal packs.

They sent me a whole bunch of things to try: porchetta, pineapples and more, some of which I’ll blog about later. But I have to mention the black potatoes: truly nasty things devoid of flavour. I couldn’t find them on their site to link to, but you’re not missing anything.

The Dexter veal however was great. This recipe is a gutsy braise, ensuring the meat stays moist. I’ve paired it with some unusual parmesan-roasted red potatoes to bounce off the sweet-tomatoey gravy.

Braised Dexter Veal with Roasted Red Potatoes (serves 4 – 6):

For the veal:

800g Dexter veal roasting joint

2 carrots, peeled and diced

1 onion, peeled and diced

1 celery stick, diced

2 garlic cloves, minced

1 bay leaf

1 teaspoon tomato puree

1 glass red wine

500ml beef stock

For the potatoes:

5 – 6 red potatoes, diced

1 onion, peeled and diced

A large handful grated parmesan

4 garlic cloves, squashed

Pinch of dried thyme

  1. Preheat the oven to 170°C, and get a large casserole dish on a very high hob. Add a tablespoon of oil to the pan. Season the veal all over with salt and pepper and when the dish is hot add to the pan. Brown on all sides and put to one side.
  2. Add the diced vegetables, bay and tomato and stir fry for 2 minutes. Add the wine and scrape at the bottom of the pan to free the sticky bits. Keep stirring until the wine has almost completely reduced and add the stock. Bring up to the boil, put the veal back in the pan and put a lid on it. Transfer to the oven and cook until the veal reaches 65°C when checked with a meat thermometer.
  3. While the veal cooks prepare the potatoes. Toss the diced potato with the other ingredients along with a tablespoon of oil and salt and pepper. Put in the oven to bake and stir occasionally.
  4. When the veal is ready, turn the oven up to 200°C to brown the potatoes. Remove the veal to a carving board and cover with foil to keep warm. With a sieve over a bowl ladle in all the diced veg and strain off the juices. Discard the veg and put the gravy back in pan over a high heat and reduce rapidly until it thickens to the desired consistency. Carve the veal, serve with the potatoes and seasonal vegetables with the gravy on the side.


  • This looks delicious. It’s good to know that you appreciate veal and that you have a good source of it.

    I’m still hoping for a chance to try rose veal, which this evidently was. I know that because the meat in your picture isn’t white like crated veal, and also because calves are no longer crated in Europe. I hope you’ll forgive me for posting a link to my own blog on your blog: I wrote about veal calves a few months ago

    • Rose veal is increasingly easier to find. If you go to the big co-op style suppliers, like Farmison or Farmers Direct, you’ll be able to get some. You won’t regret it!

      • I’m sure you’re right. Have you seen any value-added veal products? I ask because since my disability got brutal, I’ve become almost completely dependent on ready-made dishes. I’d also want to see a Freedom Food logo and a Red Tractor one.

        The other thing I should do is to order veal in my favourite Italian restaurant. I know the owner who owns a property near my partner’s house, and he’s almost always in the restaurant himself charming everybody. When in the mood, I’ll ask him where he buys his veal.

        • These farm retailers I listed above have great standards.

          I’ve not come across the phrase “value-added” in the context you used it. As in pre-prepared?

          • Yes, that’s what it means. The idea is that farmers, fishers and food processors can add to their profits by selling ready-made products. Meat pies, that kind of thing.

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