Season the Meat – Drizzle 1 tablespoon of olive oil over the veal ribs and brisket. Sprinkle with 3 teaspoons of salt (about 1.5% of the meat’s weight) and freshly ground black pepper. Let it rest for at least 30 minutes.
Preheat the Oven – Set the oven to 170°C (340°F). Once heated, cover the baking tray with aluminum foil and place the meat inside.
Prepare the Potatoes – Before the 1-hour mark, wash the baby potatoes (leave the skin on), cut them into quarters, and season with 1 teaspoon of smoked paprika, 2 teaspoons of Vegeta, and 1 tablespoon of olive oil. Mix well.
Add the Potatoes – After 1 hour of baking, remove the tray from the oven, add the seasoned potatoes, cover again with aluminum foil, and return to the oven.
Uncover & Flip – After another hour, remove the foil, check the meat and potatoes, flip them over, and return to the oven uncovered.
Final Roasting – Every 20 minutes, check the meat and potatoes, flipping if necessary, until they are golden and crispy.
Prepare the Salad – During the last 20 minutes of cooking, wash 1 red bell pepper and 5 cherry tomatoes, chop them, and mix with a pinch of salt, pepper, and 1 teaspoon of olive oil.
Serve & Enjoy – Once the meat has been roasting for 3 hours total, remove it from the oven and serve hot with the potatoes and fresh salad.
