Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Honey and Herb Veal Roast
Recipe By Sandra Blank
- Cooking and Prep: 5 h
- Serves: 8
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Veal
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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.
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Preheat oven to 350 degrees Fahrenheit. Remove veal from marinade, reserving marinade, and place veal in a large roasting pan.
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Bake one and half to two hours, basting occasionally, or until desired degree of doneness.
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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.
