Barbecue Veal

Rivky Kleiman Rivky Kleiman
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Barbecue veal always conjures up childhood memories. This was a staple we looked forward to every Succos. Thank you, Ema, for another keeper.

2h 40m 6-8
Easy Gluten Free Meat

Directions

  1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Wash roast, pat dry, and place in a 9×13-inch baking pan. Lightly season with onion powder, garlic powder, seasoned salt, and paprika. Cover pan and cook for one hour.

  2. While roast is cooking, place barbecue sauce ingredients in a small saucepan. Stir and bring to a boil, then simmer for two minutes.

  3. Pour the barbecue sauce over the roast and return it to the oven, uncovered. Bake an additional hour and a half (two hours if over three pounds), basting every 15 minutes.

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1 Comment

Brocha Adler •

does this freeze?  how would I rewarm?

 

Raquel Malul Kosher.com Team •
Reply to Brocha Adler

Yes, this should freeze well! Let the veal cool completely, then freeze it well wrapped with the barbecue sauce. When ready to serve, thaw overnight in the refrigerator and reheat covered at 300°F until warmed through. Keeping the veal in the sauce while freezing and reheating will help keep it moist. Enjoy!

Brocha Adler •
Reply to Raquel Malul

There isnt much sauce more like a paste. Is this correct?

Raquel Malul Kosher.com Team •
Reply to Brocha Adler

Yes, it's a thicker sauce. if you're nervous about it burning, you can definitely add a little bit more water.