Roast veal, main course, 2025 Christmas menu, Cesarina Sissi

Christmas Dinner, Main Course: Roast Veal

12/05/2025

December has arrived, and you can already feel the magic of Christmas in the air, a perfect time to share special moments with family, even around the table. To make the atmosphere even warmer and more inviting, we present four recipes, from appetizer to dessert, to create a delicious Christmas menu. A journey through Italy, adding extra flavor to your Christmas lunch with regional specialties suggested by our Cesarine.

In recent days, we introduced you to a delightful appetizer, the Potato Pie, and a rich and flavorful first course, Agnolotti alla Cavour. Today, we are adding the main course to our Christmas menu by presenting the recipe from our Cesarina Sissi in Milan: Roast Veal. This classic dish is perfectly suited for any holiday feast.

“This dish is truly soul-warming. Its unique sweet and sour flavor immediately immerses you in the festive Christmas spirit and is ideal for cold periods when all you want is to be home in the warmth!”

Roast veal, Cesarina Sissi, 2025 Christmas menu, main course

Roast Veal

This is one of the ultimate dishes for grand occasions, typically served for Sunday family lunch or presented on the holiday table. The preparation is quite simple, but patience is key: only a slow cooking process can guarantee an excellent result, allowing you to offer your guests tender, succulent meat.

Roast Veal

A dish with an intense aroma and an enveloping creaminess that wins over every palate

DifficultyMedium

Preparation time30m

Servings6

€

CostMedium

Ingredients

1 kg veal eye round (or other cut of veal)
50 g shelled walnuts
50 g pitted dried plums (prunes)
50 g peeled boiled chestnuts
1 shallot 1 glass of Marsala (or Port)
Beef stock
30 g butter
Oil, salt, pepper to taste

Method

In a bowl, soak the walnuts, plums, and chestnuts with the glass of Marsala.
Place the butter, oil, and finely chopped shallot in a wide, medium-height casserole dish, preferably non-stick. Sauté over medium heat until the shallot is golden, and at that point, add the veal eye round, season with salt and pepper, and brown it well on all sides until the meat is properly sealed.
Add the fruit along with the Marsala, let it evaporate, and add one cup of hot beef stock.
Cook the roast covered over medium heat for about an hour and a half, turning it occasionally and adding stock if necessary.
Slice and serve piping hot, covering it with the cooking juices, which you should also serve separately for your guests.

Cesarina Sissi’s Tips:

You can find excellent cooked and peeled chestnuts sold vacuum-packed; I always use them for convenience.
Once cooked, let the roast rest for about ten minutes before slicing it to allow the meat juices to distribute evenly, making the dish even tastier.