Veal roast with onions and creamed kale

  • Prep: 15 Minutes
  • Cook: 4 Hours
  • Serves: 6

The soft and mushy texture of the potatoes complements the tenderness and juiciness of the veal meat.

Here’s how to do it:

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a large ovenproof skillet, brown veal in 30 ml (2 tablespoons) of butter. Season with salt and pepper. Set aside on a plate. In the same skillet, brown onion in 15 ml (1 tablespoon) of butter. Return meat to skillet, add white wine and broth. Cover and bring to a boil. Roast in the oven for 2 hours and 30 minutes. Turn meat twice during cooking.
  3. Add potatoes around meat and cook, covered, for about 1 hour. Remove lid and cook for about 30 minutes or until potatoes are tender. Keep warm.
  4. In a skillet, soften kale over medium heat in remaining butter (30 ml/2 tablespoons) for about 5 minutes. Add cream and cook until al dente. Season with salt and pepper. Spread kale over potatoes around roast and gently stir cream with cooking juices.



  • 1 veal cross rib roast, about 1.5 kg (7.5-cm) and 3 lb (7.5-cm) thick
  • 1/3 cup (75 ml) butter
  • 4 medium onions, chopped
  • 1 cup (250 ml) white wine
  • 1 cup (250 ml) chicken broth
  • 4 Russet potatoes, peeled and cubed
  • 6 cups (1.5 litres) kale leaves (no stems), coarsely chopped
  • 1/2 cup (125 ml) 35% cream
  • Salt and pepper
Sign-up for our newsletter!

receive great offers on all our top quality meat & veg!

No spam, ever.