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Veal Pot Roast (M, TNT)
Source: New York Times Cookbook
Serves: 12

1 5-pound rolled veal roast
3-1/2 tablespoons fat
Flour, for dredging
1 medium onion, chopped
1 clove garlic, crushed
1/4 cup celery, chopped
1 tablespoon parsley, minced
1 teaspoon meat glaze
1 teaspoon tomato paste
1/4 teaspoon powdered dry mushrooms or 3 dried mushrooms, washed, soaked in hot bouillon for 15 minutes, and chopped
1 cup concentrated bouillon
1 cup water

Preheat oven to 450°F.

Place two tablespoons of the fat in baking pan and heat in oven.

Dredge the meat with flour. Place in pan and brown on both sides in oven. Drain off fat. Lower oven to 300°F.

Heat remaining fat in skillet. Add onion, garlic, celery, and parsley and cook slowly until onion is transparent. Remove with slotted spoon and add to meat along with rest of ingredients.

Bake for 4 hours adding more bouillon if necessary to keep bottom of pan covered with liquid. Turn meat over after two hours. When done, transfer to a platter and keep warm.

Strain the liquid from the pan, remove the fat, thicken with a little flour mixed with water and serve with the veal.

Poster's Notes:
I used white wine instead of the water.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A