Ingredients
1,750 g (1½ lb) grain-fed veal inside round roast
15 ml (1 tbsp) olive oil
Salt and freshly ground pepper
250 ml (1 cup) low-fat, low-salt chicken stock
Stuffing
1 Granny Smith apple, diced
125 ml (1/2 cup) dried apricots, cut in quarters
60 ml (1/4 cup) dried cranberries
60 ml (1/4 cup) roasted pistachios
10 ml (2 tsp) curry powder
5 ml (1 tsp) mustard seed
Preparation
Preheat oven to 135°C (275°F).
Using a sharpening steel or the handle of a wooden spoon, pierce the centre of the inside round roast from one end to the other and expand the hole as much as possible using the handle of the utensil. Another option would be to open and flatten the roast, stuff it, roll it up and tie it with string.
In a small bowl, mix together the diced apple, dried apricots, dried cranberries, pistachios, curry powder and mustard seed. Stuff the centre of the meat with the fruit mixture. Toss any remaining mixture into the bottom of the roasting pan.
In a nonstick frying pan, heat the oil on high heat. Season the roast with salt and pepper, then brown it on all sides for about 5 minutes. Lay the roast in a shallow roasting pan. Continue cooking in the oven for about 60 minutes or until a thermometer in the middle of the meat reads 60°C (140°F). Remove from oven, cover in aluminum foil and let rest for 5 to 10 minutes.
In the meantime, add a little chicken stock to the cooking juices.
Slice the grain-fed veal roast and serve on a bed of steamed green beans. Pour cooking juices over the meat.
