Foooood!!!!

Hey ya all...how are you...hope you're doin' great cuzz this time i'm gonna write a bit about some good food that i always look forward but still stay in "eat clean" mode...so,on a today's manu is ROASTED VEAL!!!

Yeah babe....it's always good...and for all vegetarians out there...don't read this...it's gonna get messy:)))

So first thing you gonna need is a nice piece of veal...now,i used veal here,but of course you can have any nice cut of beef or even lamb...no prob.

So i bought this veal yesterday cuzz i know i need to eat more of a red meat but i also need to fing a clean cuts of meat...otherwise it would be simple...ribeye steak:)))

So i took out this piece of meat that i have and just placed it on a counter so it gets a bit warmed up...

If you wanna be realy cheffy,you can put on all the seasoning,take it back to the fridge for at least couple of hours or just over night and then before you start anything you take it out again and let it rest for like two hours so it gets down to a rooms temperature...but...i was too hungry for this shit...

So while your veal is resting you need to make a mixture of seasoning so your meat gets another dimension..and that is..great taste and smell...

Now choice of seasoning is all up to you...you just make sure you put it ALOT cuzz otherwise...it's gonna be like well not as good...

I always use pretty much same seasoning wich is...vegeta...it's a great mixture from croatia made of salt,dried viggies and chicken stock powder..it goes along with beef in general so i always use it...after this i use classic...garlic powder and rosemary...it's a standard seasoning for any beef so...you can't go wrong with it...

Beside that i also put in a bit of paprika,this time was sweet and smokey but regular is just as good,and of course black pepper...that's a must...

So you mix all this together and what i did to make as less mess as possible i put all the seasoning on this huge plate..so i can work with it and have as less as possible shit on my flor...

So now,all you need to do is to rub in as much possible of this mix into the meat and make sure that most of it stays on...so it takes a little time...so don't rush be patient,enjoy it and it'll pay off for sure...

Now i took this seasoning one step further since i wanted to have the inside of meat seasoned too..so what i did i used a knife and made a hole just wide enough to put my finger in but as deep as it can go...so took my mix and try to put as much as i could and as deep inside..

Now repeat this on another side too and you're basicly ready to go!!!

Ok...so the way i do this part is to get a pink inside...alright....so if you don't want that if you want it well done you can increase the temperature or use the same temperature and cook it longer it's up to you..but remember one sacred rule with any oven roasting...

The longer you do it the better it gets!!!

So if you have time use low teperature and roast it for like two even three hours and trust me when it's done...you'll thank me:)))

Ok this time it took me an hour and a half...i could di it in two hours but.as i said i was hungry...

So i preheated the oven on max..wich is like 260-270'C and just put the meat in...waited for like five minutes,then turn the meat around for 180' and after five minutes on this side i lowerd the heat to 125 

Now if i had more time i would set it to...well not more than 90-100 degrees but this way worked just as good...

So on 125 it took about well 90 minutes when i opened the oven and mesured temperature in the middle of the meat...

Now...if you want it a bit bloody or rear rear you'r after not more than 50-55'C... I was good agound 60 but 65 would be even better and if you're after well done,you,ll need at least 80...

So it takes time...sure but the final result is a fuckin' orgasm,ok!!!

Now there's a couple more ways to cook a meat like this but it includes sealing on the pan with butter..and that's what i'm not gonna do but again the choice is yours..

And also...if you don't have a thermometer in your kitchen..well get one,but without it my guideline was always..if i want it pink it can not shrink too much..so as soon as i see that it's getting smaller..i take it out...but if you want it well done...wait untill it's noticebly smaller...

And...since you don't have some thick layer of fat on your meat...you don't need to worry that crust needs to stay crispy so after you're done with cooking you take out the meat an wrap it al lthe way into aluminium foil...and let it rest for at least 15 to 30 minutes...it get's more tender and nice...

Well what can i say...eat and enjoy...i served mine with some mushrooms and low fat quark and yellow mustard...it was awesome:)))

Yeah one more thing...when you wanna have fun with your protein shake...you make it as you do normaly,maybe you can add some extra sweetener...cuzz whenever you serve something cold our palette get a bit numb so you don't feel sweetness of it...

...put everything into an ice cream maker....and make a delicious protein ice cream...i served mine with some crushed cashews...but the choices are just unlimited...

If you don't have an ice cream maker...well it gotta suck;)) enjoy!!!!

P.S. 

If you find this stuff interesting enough that you would like to be notified about my new articles...feel free to send me a friend request on facebook,i'll be more than happy to accept it....and if you wish to put a comment,good or bad,you can do that on FB or directly on blog by choosing an option "anonymus",cuzz it's easiest way:)))

And...thank you for reading!!!!