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Rack of Veal with Peppercorn Sauce
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Reviews
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By:
Eleanor Puckett
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Rack of Veal with Peppercorn Sauce Recipe uses veal rib roast lightly seasoned with salt and white pepper then roasted while basting with white wine and served with Mock Bearnaise Sauce to make this delicious veal recipe.
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INGREDIENTS
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1 veal rib roast (about 5
pounds)
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1 teaspoon salt
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Freshly ground white pepper
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White wine
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1 1/2 cups Mock Bearnaise
Sauce (search recipes; double
recipe)
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2 tablespoons drained green
peppercorns
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DIRECTIONS
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1:
Rub roast with salt and pepper; place in a roasting pan. Insert meat thermometer so tip is in center of meat, away from bone.
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2:
Roast uncovered in a 325°F oven to an internal
temperature of 165°F (for well-done, about 3 hours). Baste several times
with white wine during last hour of roasting. Remove to a platter and cover loosely with aluminum foil; let stand 20 minutes before carving.
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3:
While roast is standing, make the sauce, adding peppercorns before heating. Pass sauce.
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4:
Note: A boneless veal roast can also be used in this recipe. Roast as directed above, allowing about 35 minutes per pound.
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