Please enter the email you’re using for this account.
Meat
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
This meat is a Yom Tov staple. I don’t only serve it on Pesach, but because of the minimal ingredients it works so well!
1 veal roll
3 to 4 large onions
2 cloves garlic
2 bay leaves
1 teaspoon Gefen Salt
1/2 teaspoon Pereg Pepper
Wash the veal roll and pat dry. Heat a pan over high heat and give the veal an all-over char; set aside.
Sauté all remaining ingredients until golden.
Add veal roll back to the pan and cook on low heat for three hours, rotating the roll every half hour or so. It will produce its own gravy.
Remove and tightly wrap the roll in silver foil; let it cool well.
Remove bay leaves.
Blend the onions with the remaining liquid in the pan into a gravy.
Slice the veal roll when chilled.
Rewarm and serve with the gravy.
Photography and Styling by Yossi and Malky Levine
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation