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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.
1 (3-to-5-pound) rolled shoulder veal roast
garlic powder to taste
season salt to taste
paprika to taste
Gefen Onion Powder to taste
3/4 cup Gefen Ketchup
1/2 cup water
2 teaspoons Gefen Vinegar
2 teaspoons Tonnelli Worcestershire Sauce (fish free) (or balsamic vinegar)
1 tablespoon brown sugar
1/4 teaspoon Gefen Onion Powder
1/2 teaspoon black pepper
seasoned salt, to taste
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.
While roast is cooking, place barbecue sauce ingredients in a small saucepan. Stir and bring to a boil, then simmer for two minutes.
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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