Herb Roasted Veal
"I had this copied from an unknown source but it sounded interesting with anchovies, garlic, vermouth, bread crumbs (use matzoh meal crumbs for Passover), etc. I have never made a veal roast but I hope to soon."
- Ready In:
- 2hrs 10mins
- Ingredients:
- 8
- Serves:
-
4-5
ingredients
- 1 (2 ounce) can anchovy fillets, drained
- 3 garlic cloves, peeled
- 1 1⁄2 tablespoons thyme leaves
- 1⁄2 cup dry vermouth, plus (or white wine)
- 2 tablespoons dry vermouth (or white wine)
- 1 (5 lb) veal roast, rolled and boned rump
- 2 tablespoons fine breadcrumbs (or matzoh meal for Passover)
- 1 1⁄4 cups water
directions
- Heat oven to 450 degrees F.
- Place anchovies, garlic, thyme, and 2 tablespoons vermouth or white wine in blender or food processor; process to a paste and rub paste all over the roast.
- Sprinkle roast with bread crumbs and place in a shallow roasting pan.
- Roast veal 10 minutes. Reduce heat to 325 degrees and pour remaining vermouth or white wine plus 1 cup of water into pan.
- Roast basting every 20 minutes for the first hour, just until juices run clear, about 1 hour 40 minutes (155-160 on a meat thermometer).
- Transfer veal to a platter and cover loosely with foil. Let stand 15 minutes.
- Pour remaining 1/4 cup water into roasting pan and scrape loose browned bits on bottom of pan.
- Pour into gravy boat.
- Cut veal into 1/4" slices and serve with the sauce.
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RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
