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Rose Veal Roasted Rolled Rib with Tomato Tonnato

"Juicy and flavoursome, the rose veal rolled rib is big enough to take on some colour at the edges, small enough to cook quickly and without hassle or fear. And it’s particularly good, I think, in the warmer months when arguably a full-on Sunday roast doesn’t match the weather, nor a cook’s desire to spend at least some of that day outside the kitchen."

- Recipe created by award-winning cook and food writer Ed Smith (@rocketandsquash)

Rose Veal Roasted Rolled Rib with Tomato Tonnato

"Juicy and flavoursome, the rose veal rolled rib is big enough to take on some colour at the edges, small enough to cook quickly and without hassle or fear. And it’s particularly good, I think, in the warmer months when arguably a full-on Sunday roast doesn’t match the weather, nor a cook’s desire to spend at least some of that day outside the kitchen."

- Recipe created by award-winning cook and food writer Ed Smith (@rocketandsquash)

  • Serves: 6
  • Prepare: 15 Minutes
  • Cook: 1 Hour 10 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Ingredients

  • 1kg rose veal rolled rib
  • 1tbsp neutral cooking oil
  • 2 medium onions, quartered
  • flaky sea salt and cracked black peppercorns

FOR THE TOMATO TONNATO

  • 1 clove garlic, peeled
  • tuna in spring water, drained
  • 6 salted anchovies in oil
  • 2tsp fish sauce
  • 3tsp red wine vinegar
  • 2tsp dijon mustard
  • 2 egg yolks
  • 100g extra virgin olive oil
  • 3 beef heart tomatoes
  • pinch flaky sea salt
  • 1tbsp small capers

Method

  1. Ensure the veal has been removed from any packaging and, ideally, seasoned liberally all over with salt before being left uncovered in the fridge overnight. This will help dry out the meat a little and encourage browning. Bring it out 30 minutes before cooking
  2. Heat the oven to 180˚C fan
  3. Place a frying pan that fits the meat snuggly over a medium-high flame. Before it warms up, add just a splash of cooking oil, then the veal joint fat-side facing down. The fat will render out and brown as the pan warms up. Fry for around 90 seconds, then keep browning all sides of the meat, for the same amount of time on each side. In total around 8 minutes
  4. Tuck the onion quarters into the underside of the meat, turn in the fat so they glisten and take on a little colour, then either slide the pan into the oven (if oven proof), or transfer the meat and onions to a small roasting tin. Roast for around 36 minutes (being 12 minutes, plus 12 minutes per 500g). Rest, carve and season
  5. Meanwhile, make the tomato tonnato. Ensure the tomatoes are at room temperature, slice thinly, lay on a tray and season lightly with flaky salt. Set to one side
  6. Add to a blender the garlic, tuna, anchovies, fish sauce, vinegar, mustard, egg yolks and olive oil. Whizz until smooth and silky (around 30 seconds). Decant to a bowl and refrigerate until required
  7. When the meat is resting, spoon 3-4 tablespoons of the sauce onto a large platter. Lay the tomatoes on top. Sprinkle over the capers
  8. Serve the meat with the tomato tonnato, plus some peppery greens and either roast potatoes or oven chips
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Frequently asked questions

  • In comparison to organic beef, the taste is tender and not as strong in flavour. Lean and with noticeably less fat, organic rose veal offers a melt-in-the-mouth texture with very little seasoning required. 

  • Our Friesian bull calves have access to grass that hasn’t been treated with any chemicals or pesticides, their diet is predominantly organic whole milk and nutrient-dense cake made from organic cereals and grain. 

  • Producing organic rose veal makes use of our surplus Friesian bull calves. They’re slowly reared for around 10 months and live outside as much as the weather allows, otherwise in an airy, straw-strewn barn. The name rose veal lends itself to the meat being tinted pink as the animals have access to pasture.