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Recipe by Yidisl Marilus

Charred Veal Roll

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Charred Veal Roll
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

3 Hours, 30 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar - Paleo

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!

Ingredients

Charred Veal Roll

  • 1 veal roll

  • 3 to 4 large onions

  • 2 cloves garlic

  • 2 bay leaves

Wine Pairing

Les Roches de Yon-Figeac 2016

Directions

1.

Wash the veal roll and pat dry. Heat a pan over high heat and give the veal an all-over char; set aside.

2.

Sauté all remaining ingredients until golden.

3.

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.

4.

Remove and tightly wrap the roll in silver foil; let it cool well.

5.

Remove bay leaves.

6.

Blend the onions with the remaining liquid in the pan into a gravy.

7.

Slice the veal roll when chilled.

8.

Rewarm and serve with the gravy.

Notes:

You can use a chicken roll in place of the veal. Cooking time should be cut to two hours.

Credits

Photography and Styling by Yossi and Malky Levine

Recipe tags

kosher for passover Pesach roast special occasion super easy upscale veal Yidisl Marilus yom tov
Charred Veal Roll

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