The Secret to the Perfect Roast That’s Never Stringy: The Perfect Sauce

 Use a very sharp knife and cut the roast into thin slices, preferably on a slight diagonal. This helps maintain its tenderness on the palate.

Editorial Staff • December 12, 2025
Wellness – Eating Healthy

Roast veal is one of those dishes that evokes Sundays, family gatherings, and the comforting aromas wafting from the kitchen. But turning it into a tender, juicy masterpiece—rather than a stringy, dry piece of meat—requires care, technique, and a few essential tricks.

Here’s everything you need to know to prepare the perfect veal roast, with meat so tender it can be cut with a fork and a sauce that practically begs to be mopped up.

1. Choosing the Right Cut

It all starts here. The secret lies in selecting a cut of meat suitable for slow cooking and braising. The best options include:

Topside (ideal for a leaner roast, but requires careful cooking)

Knuckle (or walnut cut)

Rump

These cuts offer good yield and retain their juiciness when treated properly.

2. The Marinade (Optional but Recommended)
If you have time, marinating the meat for a few hours helps make it even more tender. Use a simple mix of:

Extra virgin olive oil

Aromatic herbs (rosemary, sage, bay leaves)

One clove of garlic

A splash of white wine or lemon juice (use sparingly)

Cover and refrigerate for 2–3 hours. Before cooking, remove the meat and pat it dry.

3. Browning: A Key Phase

3. Browning: A Key Phase
Properly sealing the meat is essential to lock in the juices. In a large saucepan:

Heat a drizzle of olive oil with a knob of butter.

Brown the roast on all sides over medium-high heat until evenly golden.

Avoid piercing the meat—use tongs or a wooden spoon instead.

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4. Slow and Controlled Cooking
Once browned, it’s time for gentle cooking. The key to avoiding stringy meat is minimal liquid with constant moisture.

Add:

One glass of hot vegetable broth or water

A splash of white wine (allow it to evaporate completely)

Aromatics such as onion, celery, and carrot

Cover with a lid and cook over low heat for 1 to 1½ hours, turning occasionally and basting with the cooking juices.
Alternatively, transfer to a covered oven-safe dish and cook at 160°C (320°F) for about one hour.

5. Resting: A Step You Can’t Skip
Once cooked, do not slice the roast immediately. Let it rest for 10–15 minutes, loosely wrapped in aluminum foil. This allows the juices to redistribute and keeps the meat tender.

6. The Perfect Sauce
Blend the vegetables with a spoonful of the cooking juices to create a smooth, delicate sauce to serve over the roast.
If desired, thicken it slightly with a teaspoon of sifted flour or finish with a small knob of butter for extra richness.

Extra Tip: How to Slice It
Use a very sharp knife and cut the roast into thin slices, preferably on a slight diagonal. This enhances tenderness and improves mouthfeel.