White Rocks Veal Rack Stephanie Alexander Style Raw - 4-Rib - V023
Products › BQ - Veal
Our 4-rib frenched White Rocks Veal rack made famous on ABC television by Stephanie Alexander and will cook in an hour. This spectacular roast is fully prepared and ready for the oven with full cooking instructions and Vince's 24hour mobile number.
Serves 6 to 8 persons
minimum net weight 1.5kg
White Rocks Veal
Remove all glad wrap, paper or cryovac bag from the product. Cover any exposed bones with alfoil. Rub the meat with Extra Virgin Olive Oil and season with salt and pepper. Peel 7 cloves of garlic and wash 7 pieces of rosemary 5cm long. Tie around the Veal Rack with string between each rib to stop shrinkage. Between each rib poke a hole with a sharp knife, then put a clove of garlic and a piece of rosemary in each of the holes.
Put the rack on a wire rack in a tray with ½ cm of water sitting beneath and bake in the oven at 220°C, for approx. one hour, to an internal temperature of 58°C (measured with a meat thermometer). Then pour 1 glass of white wine over the veal. Turn off the oven but leave the veal in the oven for 5 minutes. Allow to rest for 20 minutes in alfoil so that the veal can steam in its own juices, before carving.
The juices in the pan can be reduced or thickened to be served with the meat.
Note: String not edible.
Cooking time approx. 1 - 1 ½ hrs
Mondo Butchers has Meat Thermometers available for purchase, see equipment for more information.