Honey and Herb Veal Roast

Sandra Blank Recipe By
5
(1)
  • Cooking and Prep: 5 h
  • Serves: 8
  • No Allergens

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Veal

  1. Combine beer, honey, mustard, oil, onion powder, rosemary, salt, garlic powder, and pepper in a large plastic zip-top bag. Add veal, tossing gently to coat. Refrigerate for three hours, tossing occasionally.

  2. Preheat oven to 350 degrees Fahrenheit. Remove veal from marinade, reserving marinade, and place veal in a large roasting pan.

  3. Bake one and half to two hours, basting occasionally, or until desired degree of doneness.

  4. Place reserved marinade in a saucepan over medium-high heat. Bring mixture to a boil; boil for five minutes. Spoon over roast.

Note:

Potatoes add a nice touch to this classic dish.

EMAIL
  • fraidy rubin

    Delicious and easy

    It was so simple to make and so yummy great recipe
    Posted by Frubin |September 3, 2018
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • fraidy rubin

    Delicious and easy

    It was so simple to make and so yummy great recipe
    Posted by Frubin |September 3, 2018
    0
Please Log in to ask a question How'd it turn out? Write a review. POST

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