Douro roasted veal

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Douro roasted veal is associated with farm tables and long Sundays, when the oven works slowly and the house fills with aroma.

The meat should come out tender inside and golden outside, with a light sauce of wine, onion, and aromatic herbs.

As with many Portuguese recipes, there are variations by region, family, and cook — some versions include potatoes around the roasting pan, while others prefer mashed potatoes or white rice on the side.

Ingredients

• 1.5 kg of veal breast or leg
• 300 ml of Douro red wine
• 2 large onions
• 4 cloves of garlic
• 2 carrots
• Fresh rosemary and thyme
• 100 ml of olive oil
• Coarse salt and black pepper
• Beef broth to taste

Preparation method

1. Season the veal with coarse salt, pepper, crushed garlic, and half of the olive oil; let it marinate for an hour.
2. Preheat the oven to 180 °C.
3. In a roasting pan, arrange sliced onion and carrot, place the veal on top, and drizzle with wine and broth.
4. Sprinkle with rosemary and thyme, cover with aluminum foil, and place in the oven.
5. Roast for an hour and a half, basting occasionally with the sauce from the pan.
6. Remove the foil and let it brown for another 20 to 30 minutes, until golden brown and tender.
7. Remove from the oven, let rest for 15 minutes before slicing.
8. Serve with the reduced sauce from the pan and a side of potatoes or rice.

Tips from Empório Portugal

• Resting the meat is essential to retain the juices.
• A well-structured Douro wine enhances the sauce without overpowering the veal.
• Use a thermometer if you prefer control — about 65 °C in the center for tenderness.

Possible substitutions in Brazil

• Locally raised veal has a more delicate flavor than cuts from adult cattle.
• Dried herbs can replace fresh ones in smaller proportions.

Pairing

Douro DOC red wine, served at cellar temperature. For those over 18; drink responsibly.