Veal Roast
Because kosher meat comes only from the fore-quarters of the animal (unless some very specialized and difficult to
come by processing is done), there is not a large variety of excellent kosher roasting meats. However, a good
boneless veal shoulder or rolled breast of veal, properly prepared, can be truly exquisite. Find a reliable butcher,
let him know you are looking for a high-quality piece of meat, and be sure to cook it until tender.
Ingredients
- 5 pounds boneless veal roast, top quality
- 1/4 cup all-purpose flour
- 2 T. olive oil
- 1 tsp. paprika
- 1/2 tsp. black pepper
- 1 tsp. dried or 4 sprigs fresh rosemary
- 1 tsp. herbs de Provence
- 2-3 cups full-bodied, dry, red wine
Mix about 1/4 cup flour, paprika, and pepper. Rub the veal roast
with this mixture. Heat oil in large pot. Sauté veal on all
sides until golden. Pour wine around veal, scraping browned bits.
Lower heat until liquid is just simmering. Add herbs, cover pot, and
cook until veal is quite tender (about 4 hours). Serve with a
rice dish, a good bread,
salad, and fine wine.